Without going into too much detail I trimmed and cured a 16.5 lb Angus brisket in brine for pastrami. After a rinse and few hours soak in cold water it got a rub of cracked pepper, toasted and cracked mustard and coriander seed and granulated garlic. Then it got a few days rest for the rub to work its magic and then off to the smoker at 15.5 pounds.
The brisket with rub before the rest.
And into the smoker, vent wide open ans 120 degrees until dry.
Then two hours of light red oak smoke followed by bumping the temperature t0 185 until the internal temperature hit 165.
It weighed 13.25 pounds after smoking. Let it cool to room temperature then into the fridge overnight to firm up for slicing.
Sliced some by hand and made a small loaf of artisianal rye for last night's dinner of Rubens...