Had to join the crowd of 1st timers.
Started a small piece of Brisket brinning on 10/13/15
Brine salt and jarred pickling spice plus cure #1
I let this cool adding ice before adding the cure 1 1/4 teaspoon for 1/2 gal.
Put meat in the bag poured the brine and let it go till 10/25
out of the brine and rubbed
Smoked on 10/26
Had some sandwiches last night 10/27
No pics of the sandwiches LOL
They were good
Thanks for looking