- Joined Dec 4, 2020
Asking for some help. Depending on weather this weekend, I'm either going to just oven cook the brisket flat (3 lb) I've cured this week for corned beef or smoke it for pastrami. The later is preference, but I'm confused on research I've done. Most recipes note the standard smoker 12-16 hours @ 225, but that to me sounds like a recipe for jerkey for this flat. Please excuse my ignorance as I am sincerely asking for any guidance you may lend me.