I had a corned beef brisket lying around, figured I would make pastrami. So I debrined it and let it sit in water for a day. Then I figured I would make smoked corned beef lol So I had to rebrine for a couple days with my own brining solution. Rubbed down with mustard and a rub I had previously made. I never realized how small the brisket gets, this one was about 4 pounds to start with.