el luchador
is Blowin Smoke!
4 days? I only cure my pastrami for 6
I feel the salt changes the meat and makes it more gel like and it takes a while for salt to go through bigger pieces of meat. I salted this one Monday evening and put it on the smoker Friday afternoon.
Pretty masochistic going with such a big brisket at that cook temp. 4# less would have saved you some hours.
Cool experiment, though.
I agree.smaller briskets would cook quicker but I had to buy this one. No other brisket they had came close in marbling.
I did trim 5lbs 5 oz of fat from it though before cooking, and I cooked the flat and point separately. Still took almost 30 hours. Maybe I'll just start figuring in 30 hours for brisket lol.
Throw it on Saturday morning, ready for Sunday dinner