I just went to a corned beef brisket demo and it was delicious minus the point. They did a 2 and 1/2 week brine which was stonger than my 16 to 1 water salt I use for poultry. Plus a alot of other additives for the corn beef. It was delicious but they cheated it was Kobe.
I typically smoke my full brisket with the point up to 17# for hour per pound at 200 plus in pure smoke with a dejon mustard, beef wet rub. Do you think it would be worth it to brine the full brisket for a couple of weeks. Would it add anything. Has anyone tried it. I love experimenting but is brining beef for a long smoke worth the effort.