16 days ago I injected and then brined a brisket with Pop's famous solution, stuck it in the frig, flipped it after a week, took it out yesterday, let it dry a while, seasoned it up with Chef Jimmie's pastrami seasoning, and then stuck it in the smoker last night. Smoked at 220 until 6:30 this morning, IT was 180. I cut some of it off, chopped it up, and promptly made some corned beef hash and eggs! After the beast cooled down, I sliced it up and vac packed it into 4 ounce servings. I was gonna have a Reuben tonight, but after sampling corned beef, sausage, and smoked cheese all day, I'm stuffed! Reuben tomorrow.