Hello All - Newbie with Question.

[toddler65]

Hi,I am not a complete newbie as i have smoked using my gasser a number of times, but i have a new kamado i am making good use of.
I have done some hot smoked salmon and Canadian Back Bacon under my belt (pun indented).
Attempting some Montreal Smoked Meat (pastrami) now. I have an 8 lb point brisket curing in a wet brine. Probably not enough enough,but on average how long would you let it soak in the brine for to cure? Been 8 days so far and it is about 3.5 inch thick at the thickest end.
Thanks.

 

[smokerjim]

welcome to the forum, rule of thumb is 1 day per 1/4 of thickness plus 2 days so 3.5 inches would be 14 days if my math skills are still ok, good luck

 

[toddler65]

That is great info. Now the only problem is can I hold out that long?

 

[mike5051]

Welcome to the forum!  That Pastrami sounds good, keep us posted!

Mike

 

[SmokinAl]

Welcome to SMF!

Al