Help with cook....

[towtruck]

Saturday I am smoking a brisket that has been corned and I'm making pastrami. I am also smoking a couple Cornish game hens for dinner.

Are there any things I need to be careful of with either one? The brisket came brined from my local butcher shop. I am rinsing it in water for 8 hours and will then place the rub on and let that sit for two days in the fridge before smoking it. I am not planning on doing the steaming part so I will be smoking it all the way to 203*.

As to the hens I will be brining them for a couple hours and applying a rub and smoking them in behind the brisket at the end of the smoke.

First time cooking these this way and I don't want to mess them up.

[Big T]

I'm not sure about the corned brisket but on the hens you have to be careful when using a brine that your rub doesn't have a lot of salt in it. A friend of mine cooked some chicken that he brined and his rub had too much salt and it was uneatable. I remember recently some one posted about cooking a corned brisket but I can't remember who it was. Good luck on the cook!

[Dirtytires]

Also keep in mind a lot of poultry is injected with a salt brine to increase package weight. I never add any salt to my poultry if it is already injected. If not, I do a very light dry-brine with kosher salt overnight. Either way, my rub always goes on an hour before it hits the smoker and none of my rubs contain salt.

Let us know how it goes.

[towtruck]

I'll make sure to use a rub with no salt on the birds......I have to make the pastrami rub again.....I asked the wife to change out the water I was using to desalinate the brisket and she did change the water...only after adding in my rub I made for tomorrow...oooops. I re-rinsed it and will rub it in the morning for it's two days in the fridge all rubbed up.

[Pete Mazz]

I always wrap pastrami with some beef broth to finish

[towtruck]

I always wrap pastrami with some beef broth to finish

I was wondering what I should do for the wrap...that sounds like a plan...thanks.