looking for brine to make pastrami

[G's BBQ]

So who has a brine and how long do I brine it for. Its a 8lb brisket...

Thanks
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California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[SoEzzy]

This is the brine I use.

Link

This is the technique I use.

Link

Some places recommend 14 - 21 days in the brine, but I like to go 8 - 10 depending on the thickness of the flat, 8 days for 2 1/2 " or less 10 days for more than 2 1/2 " thick.

This doesn't take the saltiness to far and produces Pastrami to our family flavor profile, YMMV, I soak the corned beef in flowing water fast enough to change all the water in 10 - 15 minutes, for a couple of hours to soak some of the saltiness away, you can also steep it in water with freshly sliced potato to remove some of the excess salt.
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Here's a change Robert.

I still work here!

[G's BBQ]

Thanks brotha!!!!!!!!!!!!!!!!!!!!!!
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California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[JamesB]

Here is another take on making pastrami from scratch...

http://www.randyq.addr.com/recipes/pastrami.htm
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[ou812warford]

Has anyone just tried smoking a corned beef already seasoned? I would like to try this but I do not wnat to brine it for 8 days.
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TW

Oklahoma Joe 16" traditonal
weber gold 26 3/4"

[G's BBQ]

[G's BBQ]

[jib]

Before you get started, a New York style pastrami, and that's were pastrami was born in this country, requires a steaming afterwards. You can gain some insight in a long read here:

http://forums.egullet.org/index.php?s=3fd20e635c37e17822bc6a4fc7f8f399&showtopic=24820

I've smoked about 4-5 so far, but have not hit the taste of a NY Kosher Deli pastrami yet. My methods are similar to the Egullet technique.

You can use a pre-brined brisket (AKA corned beef), although I have been wondering if that is the source of my dissatisfaction.

Enjoy!

Jack
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WSM
Charbroil gasser grill
Currently planning a Stumps clone build

[Damar12]

I do the randyq site recipe and find it excellent.

[gotwood]

Brine....Smoke....then most importantly
Slice and Steam.

Microwaving quickly with damp paper towels works but better to use steam basket.