I was just reading Habs dry pastrami recipe and wondering after you rinse the meat do you put the same rub on as you cured it ?
If you are using meat from corned beef, it already has been cured.
Just soak it changing out the water every hour for about 3 hours.
Dry it off and put the rub on it and smoke it.
If you are curing a brisket, do the cure, then dry per his instructions
and then add the rub before smoking.
No. It's a two step process the first part is a dry cure. That is for curing the meat to make it corned beef. If you scroll down the page you will see the "Dry Rub Ingredients". It is located below the curing instructions, and just above the cooking/smoking instructions. That is used to season the meat.
I find that the rub adheres better if it is applied just before air drying step.