Pic 1: brining Pic 2: A week and a few hours on the smoker later Pic 3: Full cure penetration Pic 4: After steam Pic 5: Sliced Pic 6: Reuben!!
Thanks...Reubens are one of my favourites. I hadn't brined my own corned beef for a few years. Had switched to buying pre-corned, then smoking it myself. But you get to pick your ideal brisket if you do it yourself. I like the point...
Homemade pastrami rocks. I haven't done one myself in quite a while. It is not even close in taste and texture when compared what you buy in the store , just so much better That looks great !!