Hello all! I joined the PMC a while back, but I am a teacher and it’s a crazy year. With that said, I thought I’d go ahead and post and since I am getting ready for St. Patrick’s Day.
16lb USDA Prime brisket
Wet aged 45 days
Trimmed to 8lbs. Point and flat
My brine is in the fridge: 2gal water, 2cups Morton kosher salt, 44gm Prague #1, 6oz Pickling spice.
once it’s nice and cold, it’s going into the brining bucket for seven days.
I will probably do corn beef with the point, and pastrami on the smoker for the flat. Left an 8th inch fat cap on the flat, but I’m bottom side up in the pic.
And oh, This is the first time I’m doing corned beef and pastrami from scratch. The rest of this adventure is in the Show us what Your cooking Channel in case anyone has feedback/suggestions.
16lb USDA Prime brisket
Wet aged 45 days
Trimmed to 8lbs. Point and flat
My brine is in the fridge: 2gal water, 2cups Morton kosher salt, 44gm Prague #1, 6oz Pickling spice.
once it’s nice and cold, it’s going into the brining bucket for seven days.
I will probably do corn beef with the point, and pastrami on the smoker for the flat. Left an 8th inch fat cap on the flat, but I’m bottom side up in the pic.
And oh, This is the first time I’m doing corned beef and pastrami from scratch. The rest of this adventure is in the Show us what Your cooking Channel in case anyone has feedback/suggestions.
Attached Files
. I’m up in Englewood. 
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