We did our St Patrick's Day meal yesterday since we won't have the kids on Wednesday.
It was the first time corning our own beef. I bought a 19# brisket and about 7# of chuck roast. I separated the point from the flat on the brisket, and after trimming all the fat I ground the brisket and the chuck together for burger meat.
I then brined the flat for 8 days, and ended up with around 7# of meat post-brine. That was too much, so I quartered it and vacuum sealed two of the quarters for freezing, and cooked the two remaining quarters.
It was delicious! Tender and with that perfect red color. Served with roasted cabbage, roasted red potatoes, and sous vide carrots.
Unfortunately I forgot to take pictures.