getting ready for the upcoming St. Patrick's day I decided to do some corned beef and Pastrami.
I picked up 2 full packers and had one in the freezer that a buddy gave me when he butchered.
total weight about 28#
I trimmed 7# of fat off total and mixed up my brine. I use a modified recipe out or Rytek's book
I add some garlic and Bay leaves.
will brine them for 10 days then separate the points for corned beef and cabbage and smoke the flats into pastrami