Sliced the roast in half to approximate a 1-1/2" thickness and used this stuff to make the cure
1 gallon water
8 Tbls salt
3 teaspoons pink curing salt
1 cup brown sugar, preferably
1 package crab boil
4 cloves garlic, smashed or pressed
In the cure for 10 days - turned the roast over once a day
Soaked the roast in fresh water for a few hours, changing the water a couple times
Brought the roast to a boil and then lowered to a simmer last night. Took about 4 hours to get the roast tender.
The corned beef was mightyfine - on to making pastrami
Put half of the roast on the small egg at 240 with pecan for smoke
This is good - pastrami sammies soon
