https://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/
Had to go grab it from the shelf. Couldn’t remember exactly what I had. Morton Quick Tender. I transferred the leftover to an empty coffee creamer container and stuck that inside the original tender quick bag. Recipe above isn’t a liquid brine though. It’s a rub and then you seal in plastic bag and stick in fridge for 5 days per inch of thickness. Recipe calls for 4-6lb brisket. That would have to be point or flat because a whole brisket is way bigger/heavier. Chuck will be 3-4lbs.
I didn’t do the brine in bag way with that deer roast. Found a liquid brine corning recipe using tender quick for 4lbs though.
http://alliedkenco.com/pdf/corn%20beef%20-%20mortons.pdf
I smoked a whole beef brisket once. I don’t have an automated pellet smoker so I have to tend a fire and a whole brisket makes for a really long day at 12-14 hours. They can be finished in the oven after the foil wrap stage but you still have to stay up and then it has to sit a while before you can do anything with it. Never doing one again. I do butt roasts which take 10-12 hours but I’m going to start separating the muscles so they’re smaller pieces that will be done quicker plus I can trim more fat. Ribs aren’t bad - 6 hours. Salmon is a breeze at less than an hour.
I’ve got the meat smoking down pat so I need to work on other things to do in the same run like baked beans and other sides. When the horizontal smoke chamber is 225-235, the vertical chamber is 180-190. Perfect for simmering beans.
thanx mate!