Our Corned Beef Brisket is legendary for its perfectly balanced taste. Here’s how we make it: 1. We trim our Leahy’s Angus Beef briskets (quality Midwestern Angus USDA Choice briskets, not a low grade for corned beef), to remove excess fat. We don’t sell separate point and flat pieces, we just trim everything to get to a “flat-like” level of fat cover. 2. We inject each piece with a low-dose of corned beef brine. This gets the brine evenly distributed throughout the brisket and opens up pathways

Turning my corned beef brisket into a pastrami it is pretty simple. Just make sure you rinse all the brine off before you season it then into the smoker until the internal temp hits 175° then I steamed it until it hit about 190. You can definitely go longer if you want it to just fall apart in your hand, I like some slices though! | Meatdad