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So here's the question(s), and I know it might be hard to qualify, but is there any reason to believe that a ham I brine cure and smoke at home has any less salt per serving that a commercial product I buy at the store? Maybe they use more salt because they need a faster cure? Other than taste...

Smoked the pastrami to 150 then steamed it to 205. My only complaint is the pepper and coriander on the outside was too coarse and most fell off when I sliced it. The corned beef was spot on. Thanks for the help guys!

Haven't cooked it up yet.  I'll simmer half for corned beef sammies and the rest goes on the smoker tomorrow.

I guess I was expecting a more uniform look.  Not to worry, it will be cooked...

Not to hijack your thread, but any ideas what I did wrong with my corned beef?  Brine recipe is from Ruhlman's Charcuterie book, but I left it in the brine for 14 days.  Too long?  

Hey Guys- I just took a 5 pound brisket out of the brine after 2 weeks.  The brine I used was the one from Michael Ruhlman's Charcuterie book. He calls for only 3 days in the brine if making pastrami, 5 days if corned beef.  But other sources say 2 weeks so I figured I would go the max. as only...