Had a packer in the freezer and I've been wanting to do a strami from scratch. Buying the Corned Beef is just sooooo easy. But around here Corned Beef has been running $4.89 and you can get a packer for well under $2.00 so I thought it would be worth trying. First thing I did was mess up a little on seperating the point from the flat. Checked the post out concerning this and got my start but still ended up cutting it wrong. It is one of those things that after you do it once and see what's goin on, it's easy the second time. I won't have a problem with it again. Weighed out the pieces of brisket and applied the TQ according to instructions. I didn't add any seasoning to the cure. Just plain ol TQ. After rubbing it in really good I wrapped the brisket in plastic and into the fridge for 5 days. When I unwrapped them and took a slice for the fry test, I noticed there was quite a bit of difference in the outside color and the inside. I was afraid that the cure hadn't gone completely through the meat. According to instructions it should have but I was skeptical. I did a fry pan test (Thanks Ron Man) and it was not too salty... tough as shoe leather but the saltiness was ok so no soak. I just washed them down really good with cold water to get any TQ off the meat. Pulled out my seasonings and slammed it to the brisket. The small bottles are Corriander, Juniper Berrys, and Pickling Seasoning. I don't remember exactly what time I got this on. Sometime around 1 or 2 PM. Used a mixture of wood chips that I have. Some hickory, apple and mequite mixed up and I'm sure some stray chips I've dumped in there. I like it all and I'm trying to get rid of this rogue bag of chips. I had to leave late in the evening so I set the MES on 210 and left. When I got home around 9:00 I pulled them and wrapped them in foil with some cherry juice I had in the fridge. They were sitting on about 180. I ended up pulling the brisket at around 2:30 AM and I put them in foil... layed them in a dish covered with some paper towels, wrapped foil over the dish and into the fridge. Didn't have the time to let it cool before hitting the fridge. They were pushing 200 degrees at this point. I did a little taste test and it was really good. Couldn't wait to get one sliced up this morning. It was like cutting butter. I usually only take the strami to 180... pull and slice it really thin but I'm taking this out of town with me and won't have my slicer so I took it on up to 200. The point is much more tender than the flat. Red says it's the best she ever tasted so that closes the deal for me. I'll definitly be doing this again. It was so simple and the outcome is well worth the wait. If this thing didn't cure completely you would never know it by the taste or the texture. This picture was taken cold out of the fridge. You can imagine what this is going to be like steamed up layin on a piece of pumpernickel with swiss cheese melted over the top..... dang... I gotta go. It's lunch time. Thanks for checkin out my QVIEW.