you guys need to check out the smoking brothern forum. I got almost 2 pounds of canadian bacon curing right now. i will smoke with either pecan or apple.
FYI: Brine doesn't put salt into the meat. It's the increased density of the saltwater that forces water into the meat. Brining doesn't replace the need to add salt to a recipe.
Having said that, I've never made corned beef or pastrami, and I think I want to try it. Like right now.
It came off really nice looking, well cooked and super salty. When iI do it next time, I am going to soak it the night before in water to remove some of the salt. Otherwise, it was really tasty.
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