On Mar 14, 5:58*pm, Sqwertz > wrote:

>
> This is why it's best to dry-cure a brisket yourself before smoking.
> No brine, simmering, or water bath to leech the flavor out of the
> beef and you control the salt content.
>

So, with your experience with this (thanks in advance) do you have
"recipes" (In this realm I prefer the usage of "directions", but I'm
an asshole) for corned beef, bonusastrami?

We've got a all too much "that" place nearby that features pastrami of
all things. A Belgium/French heads it up. I'd be tickled pink to come
anywhere close to this guys meat, which I'll admit to having paid
usurous prices for.