I'm really happy with the results of my first flat cut brisket Pastrami. It was injected with a brining solution and spices then dry rubbed and sat in the fridge for 4 days being massaged twice a day. On day 5 I added another layer of dry rub and smoked it with oak for 7 hours at 235 (4 hours fat up and 3 hours fat down) to 170 IT then wrapped it in foil with 1/2 cup water and steamed it for another 3 hours to just over 200 IT and the result was perfect, in fact I'm having a Carnegie style sandwich in a few minutes. I think I'm going to try a home made corned beef brisket next, although its not smoked it is brined keeping in line with processes on this site.
