St Patrick's Day Corned Beef

[Grouperman941]

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:


The brine, simmered:


Soaking:


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.

[Grouperman941]

After 6 days and a 1 hour soak, with a piece lopped off for testing:



After a night in the fridge and a long hot bath:





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.