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This whole process took just under 2 weeks.. you get it in one post
Took full 15lb brisket. Trimmed and put in brine... 1cup coarse salt 1.5tbls of sodium nitrite brisket rub garlic and pickling spices... sat in brine for 12days.. pulled out and soaked in fresh water for an hr. Rubbed with brisket rub garlic pepper coriander. Smoked for 14hrs then rested 4hrs... separated the point and flat and removed the excess of fat... wrapped both pieces and refrigerated for 24hrs to firm up. And then run thru the hobart slicer.. separated into 8lbs with a mix of both point and flat and vac sealed for the freezer... total cost about $100 yield 8lbs.. $12.50 can a lb ..
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