Hi all,
So last week I brined a 6 pound flat which I cut in half designating one half for corned beef using Meatheads recipe. Turned out amazing. Planned on doing Meatheads smoked pastrami next weekend but I'm going to be away.
My question is how long is too long for the brisket to be in the brine?
Will be kind of an expensive pastrami if I have to take Friday off to smoke this thang.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yes Jerod Broussard I soaked it for 24 hours in water starting last night. Changed water this AM removed and dry rubbed it tonight. It will sit in fridge until Friday night
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