getting ready for the upcoming St. Patrick's day I decided to do some corned beef and Pastrami. I picked up 2 full packers and had one in the freezer that a buddy gave me when he butchered. total weight about 28# I trimmed 7# of fat off total and mixed up my brine. I use a modified recipe out or Rytek's book I add some garlic and Bay leaves. will brine them for 10 days then separate the points for corned beef and cabbage and smoke the flats into pastrami here is what I started with after trimming and ready for the brine Stay tuned!