Pastrami/Corned Beef/Montreal smoked meat.

[luv_jeeps]

Anyone done a wet brine and a dry brine on brisket with spices tp make pastrami or variants?
I just pulled the first piece off the smoker. Going to let it cool over night and then get the meat slicer out and steam some thin slices.
I think right now it might be just a bit salty even after the 3 hour bath in water changing the water every thirty minutes.
I wet brined for 5 days and let it rest in fridge for 1 day after soaking.

2nd one comes on Tuesday. Dry brine. 4 days and more time on the smoker.

 

[Jays89YJ]

I’ve never tried making it but it seems pretty straightforward. Brisket is $$$ around here so I’d want to make damn sure I didn’t mess it up. What salts did you use, Kosher and Prague #1?

Dry brine for 4 days? So dry rub and let it cure?

 

[luv_jeeps]

I’ve never tried making it but it seems pretty straightforward. Brisket is $$$ around here so I’d want to make damn sure I didn’t mess it up. What salts did you use, Kosher and Prague #1?

Dry brine for 4 days? So dry rub and let it cure?

First one....5 days in wet brine, second one 4 days dry brine.
For the dry brine, rub, cure(3-5 days) rinse for 2-3 hours changing water every 30 minutes. Then season with a dry rub and get that sucker on the smoker.
I use Prague #1 and kosher...you only need a little Prague.
I got a full packer (prime) for 4.99/lb.
The choice was 3.99/lb. I didn't buy this.
They also had a center cut for 7.99/lb. That's what I cooked today. It was about 6 lbs.

Beef prices are like ammo.....sometimes you find a place that has good deals and good quality, and sometimes you don't.