Last night was supposed to be a traditional style smoked brisket. Wife came home with two corned briskets...
Ended up smoking both with two different rubs; one hotter than the other which was sugar based. Smoked with small bit of hickory to 180º and sliced thin. Both were good, but the "hotter" one was a bit too salty on the cured meat. Makes a good sammich though! Paired that with a Ceasar salad and my wifes brussel sprout casserole. Too stuffed for any game time libations...
Sounds like you wound up in the same general neighborhood as pastrami.
