This was my first attempt @ doing corned beef from scratch. I took a packer brisket and trimmed it and then cut it into smaller pieces so it could absorb the brine better. I brined it for 8 days before cooking it in my roaster for about 5 hours. I was afraid it might be to salty but it turned out great. I started out with a 12 pound brisket and trimmed it down to 8.08 lbs. I came out with about 5 lbs. of meat after cooking and slicing.

Pure greatness. Love a Good Reuben. Help me with the math. It's $10 per pound at the deli. What was your cst?

12 x 1.69 (on sale)= 20.28 cost. So after spices it was probably a little less than 5.00 lb.

That turned out great!

That looks outstanding

If you want to do better get some beef belly. That's what is traditionally used for pastrami. It's about $3.50 a pound and you can make corned beef, pastrami, and beef bacon. I have tasted but haven't tried it myself yet. You usually have to special order beef navel cut.