Anticipation

[pkadare]

15 lbs of brisket point (2 points) that will be corned beef in 15 days and then pastrami a couple days later. Can't wait. 15 lbs of beef plus 14 liters of water makes for a heavy container to lug down the fairly steep basement stairs!

[hoovarmin]

That's gonna be great!

[pkadare]

Looking forward to it for sure! I personally prefer pastrami on my Ruebens and I've found a great recipe for marbled rye bread on Brian Lagerstrom's channel. Can't wait!

[Spinaker]

Do you have these in individual bags or one container. I am confused by that picture above.........

[pkadare]

One container, but a zip lock bag full of brine on top of each point to keep them under the brine. I'll be rotating them occasionally so that the brine bags don't block the absorption of the cure.

[Huskee]

Yeah that sounds like a recipe for 'don't bring it up or down stairs if you've been drinking' if I ever heard one. 15 lbs of pastrami, well maybe 11 lbs after cooking? Yum! That's a beautiful thing.

[realdocBBQ]

That looks awesome! Is that JUST a saltwater/curing salt brine? No other spices or seasonings in it I can discern.

[pkadare]

Correct, Meathead's corned beef recipe makes anything else optional and indicates that it isn't really needed. It really isn't going to penetrate the meat, and since this is going to wind up as pastrami it will have a flavour filled bark anyway.