PBC corner beef & pastrami

[ssandy_561]

These two bad boys will be going on my PBC tomorrow.

[ssandy_561]

Both went overnight in cold water. The top one is 3lbs and is going back in cold water until tomorrow. The bottom on is 4.25 lbs and is rubbed with black pepper, coriander, mustard, onion and garlic. They both are about 2" thick. I'll post pictures tomorrow from the cook and the results.

[Jerod Broussard]

Sweetness. I almost bought an already corned flat last week.

[ssandy_561]

Meat is on

[Jerod Broussard]

Checked today and all they had was points.

[ssandy_561]

128 degrees

[ssandy_561]

Finished product

[ssandy_561]

The corned beef and pastrami were very juicy but a bit chewy. I'm making corned beef hash for dinner tonight and Ruebens are on the menu Tuesday with the pastrami

[HawkerXP]

You can't escape that easy ssandy_561 ! How long in the PBC? Internal temps at removal? Hold time?
They look Great!