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  1. 04-11-2020, 16:28 #11
    DenverGP
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    Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

    Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

    First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

    I think cleaning the slicer afterwards took longer than it took to do the slicing.



    Last edited by DenverGP; 04-11-2020 at 16:31.
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