Doing a whole CB again (10 pound Brisket) for the holiday. Wet brining with Habs' recipe. I use a little gin in place of the juniper berries.
A new toy:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1158_zps796f3fa5.jpg)
The brine, simmered:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1159_zpsc82b3ce8.jpg)
Soaking:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1160_zpsf079a4c4.jpg)
I will give it 6-7 days, then a soak. It will be boiled whole and sliced.
No pics yet, but at the same time, I dry rubbed a whole eye round. I will make deli corned beef from that and maybe a pastrami.
After 6 days and a 1 hour soak, with a piece lopped off for testing:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/001_zpsf22dd2d4.jpg)
After a night in the fridge and a long hot bath:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/015_zps48b6750d.jpg)
The flavor was incredible. The point was my favorite -- a little moist from the marbled fat. The flat was very good but a little drier. The piece from the eye round was a little dry for me, but the favored cut of many of our guests. It will make great sandwiches.