Has a good fat cap on it so it will be perfect for pastrami! Measured it all around to make sure it didn't exceed 2 inches in thickness. Mixed up a gallon of Pop's Brine as writte and added a couple of tablespoons of pickling spices.
Let the brisket take a swim...
Weighed it down with a couplemof small plates...
Now the waiting game.
Couple of questions since this is my first time.
Pops recommends 10-20 days for corned beef. At this weight (5.5) pounds what do you all recommend?
Also, when using pops brine to make corned beef, do I soak it to desalinate before I rub and smoke it for pastrami? I've aways done that with store bought corned beef.
Thanks for looking and as always thanks for all your help!