Brisket- full brisket cut into 3 or 4, 5lb chunks (fit into a 1 gal zip top bag)
Because weight varies, this recipe is for each 5lb section of brisket. For a 15 lb brisket make 3 batches if the brine. Sometimes I will buy a full brisket and cut off the larger section to use for smoked brisket and burned ends and the small half to make 2 chunk of pastrami. Because it’s thinner it will take more flavor of the pickling quicker.