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Not a scrap left, not even the fat

Thanks Uncle Bob . . . on our way out the door in a few minutes. Time will tell!

I thought smoked corned beef was pastrami. Next month (when it is cooler and easier for me to get even low temps) I will brine my own brisket and then make itinto pastrami. Results to follow.

I make my own with pureed onion, pureed garlic, ketchup, lemon juice, cider vinegar and what ever spices strike me at the moment - but always with cayenne and/or tabasco for some bite.

I claim no expertise in smoking brisket (or anything else) but have been fooling around with various methods for several years. I just finished my best yet. Here it is. A friend of mine owns a restaurant and got me a full packers cut brisket from his meat supplier. It was a beautiful piece of...