cross posted r/smoking
[https://www.chudsbbq.com/all-recipes/ny-style-pastrami?rq=pastrami](https://www.chudsbbq.com/all-recipes/ny-style-pastrami?rq=pastrami)
So i tried this recipe from Chuds bbq apart from i didnt inject the brine and have my brisket submerged in the brine. My brisket was 12lb before an aggressive trim so probably 8 or 9lb and max 3″ to 3 1/2″ thick.
My question is how long do you think i will have to cure it for?
Thanks
by dublinro
2 Comments
https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html
Click on brine calculator, add 20% to ensure proper brine penetration. I’ve used this for all my brine and it’s never let me down.
I did 14 lb whole packer earlier this year. It was 4” thick at the thickest point. After 21 days in the brine I still found a tiny unbrined section in the middle, about .5” by 2” oval in a small part of the cross section. It was still delicious, I just ate that part first.