Hello All - Newbie with Question.

Discussion in 'Roll Call' started by toddler65, Jun 10, 2016.

  1. toddler65

    toddler65 Newbie

    Hi,I am not a complete newbie as i have smoked using my gasser a number of times, but i have a new kamado i am making good use of.
    I have done some hot smoked salmon and Canadian Back Bacon under my belt (pun indented).
    Attempting some Montreal Smoked Meat (pastrami) now. I have an 8 lb point brisket curing in a wet brine. Probably not enough enough,but on average how long would you let it soak in the brine for to cure? Been 8 days so far and it is about 3.5 inch thick at the thickest end.
  2. smokerjim

    smokerjim Meat Mopper

    welcome to the forum, rule of thumb is 1 day per 1/4 of thickness plus 2 days so 3.5 inches would be 14 days if my math skills are still ok, good luck
  3. toddler65

    toddler65 Newbie

    That is great info. Now the only problem is can I hold out that long?
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum!  That Pastrami sounds good, keep us posted!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!


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