Posted: 7/5/2026 9:00:32 PM EDT
Started with a cornd beef flat. Soaked it for a week changing the water every day or so. Used this Katz copycat rub and smoked it at 250° until it it 165° internal. Then I wrapped it in butcher paper and let it go until it hit 195° internal, then rested at room temperature back down to 150° internal and sliced it up.   
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Joined:
Mar 2026
Posts:
435
EE: 100% (1)
OH, USA
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I don’t think you’re supposed to replace the brine water every day. That seems like a hassle. I’ve smoked a couple on the Weber kettle and never changed the water during the cure. My bro worked at a NY-style deli that did their own pastrami and had a refrigerator room was just full of food bins curing a couple briskets each. Bin goes in with a date on it and comes out like 7-10 days later. Their smoker wasn’t a pit-style smoker though - it was a big oven that generated smoke from wood chips or whatever. Kind of like an industrial sized electric smoker appliance. |
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Originally Posted By Ohio_Man: I don’t think you’re supposed to replace the brine water every day. That seems like a hassle. I’ve smoked a couple on the Weber kettle and never changed the water during the cure. He's de-salinating a corned beef, not curing it. That is the way, and the recipe I use as well. 
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Originally Posted By PNFLDS: He's de-salinating a corned beef, not curing it. That is the way, and the recipe I use as well. Originally Posted By PNFLDS: Originally Posted By Ohio_Man: I don’t think you’re supposed to replace the brine water every day. That seems like a hassle. I’ve smoked a couple on the Weber kettle and never changed the water during the cure. He's de-salinating a corned beef, not curing it. That is the way, and the recipe I use as well. Yup 
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