This is one of the 2 neck roasts cut off the buck from this year and cured in a brine made of 2qts water, 1/2 cup of pickling salt, 1/4 brown sugar, 2tsps of curing or pink salt and 2TBS pickling spice. This sat in a covered container in a 40degree temp fridge for 7 days. I injected the meat with brine the first two days.

After 7 days I rinsed the meat off, trussed it up to keep the finished product together, then smoked it 3 times with hickory chips. My smoker doesn't hold many chips, about 1/2 cup and this last about 1/2 hour. The smoker is a digital Master built. Temp was 200 degrees for 12 hours.

I smoked it 6 hours and 3 smoke cycles then wrapped the meat in foil so it would not dry out, then cooked it another 6 hours. Stuck the meat in the fridge overnight to harden and sliced it this morning and it tastes fantastic! It has the texture of corned beef and a hint of the pickling spices, good stuff! I plan to run it through my slicer and use it to make sammies! h.h.

looks good. Might have to try this in my daniel boone smoker!!

Dang, that looks good!

That looks good. I may have to try that.

DANG THAT LOOKS GREAT

FYI, next time I will cut the salt in half and make more.......sammies dont last long made with this stuff. h.h.