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So I tried my hand at curing a brisket.  I followed the steps found here --> http://www.smokingmeatforums.com/t/115377/pastrami-from-scratch-lots-of-q-view. Started with an 18 lb brisket purchased at Costco when they had the prime on sale for $2.79 / lb. After trimming, I ended up with ~15...

Question for all you curing gurus. I would like to make some corned beef / pastrami. I have a 18 lb packer cut. I plan to follow the recipes here on the forums. I have a large stainless steel food pan that is 12" deep. This is a commercial food tray used on steam table buffets or cold prep lines...

apologies. Double post

Wow am I glad I found this site. I have been smoking for many years, but never knew there was a source for so much knowledge. I learned most of what I know from an old pitmaster that was kind enough to pass along some pointers. He was also smart enough to know when not to pass along things...