Corned beef

Working in a smoke house I have a very good source of meat. A couple of weeks ago I brought home a 7.5lb brisket with intentions of making some corned beef. I've never brined anything for this long and was a little worried that it would start growing some sort of furry layer before I finished. On the first day I got my brine prepared with salt, sugar, pickling spices and garlic. Once that was ready I sunk the beef and put it in the back of the fridge. 9 days later it was time to check in and see how it all went. Thankfully I didn't have a furry piece of beef sitting in my water, it looked good and smelled pretty good as well. After draining the brine I steamed the beef for about 4 hours and sunk my teeth into it. I do think I over steamed it and next time will cut the time down to about 3 hours. Either way it was good, sweet, salty and fantastic piled high with some grainy mustard. In the next week or so I'm going to start another brining process and once that's done off to the smoker for some pastrami. Hopefully it turns out nice and tasty!