I have a few question's on brining a full packer brisket for corned beef.
1st off I am using Pop's simple curing brine. I would like to start the curing process tonight and then smoke in 14 day's exactly. I am using Prague Premium powder #1.
I have an 11 lb 3.6 oz full packer.
Do I separate the point and flat?
Do I cut the fat off to about 1/4" or so?
Or do I put the whole packer in a large enough pan to cure the whole packer after cutting the fat off to about 1/4" ?
What is the ideal refrigeration temp for brining?
I have indeed read about Pop's brining techniques.