What kind of brine did you use for the corning?
I use Alton Brown's brine recipe and then I add cracked pepper and coriander and smoke it to an internal of about 170-175. Here is the brine recipe: 2 quarts water1 cup kosher salt1/2 cup brown sugar2 tablespoons saltpeter1 cinnamon stick, broken into several pieces1 teaspoon mustard seeds1 teaspoon black peppercorns8 whole cloves8 whole allspice berries12 whole juniper berries2 bay leaves, crumbled1/2 teaspoon ground ginger
What did you do with the point end. Burnt Ends?
Chilebrown, well of course. you can never have enough burnt ends
Where did you get the brisket? Local grass fed or conventional? Did you trim the fat 1st? Brine in the fridge? Did you dry rub before smoke? Can't wait to make pastrami again, but this time with local organic beef.
Lannae,I used a Painted Hills brisket. I did not trim the brisket and it was in the fridge for 10 days in the brine and then rinsed and rubbed.
Do you have a hard time to slice those meat or you already bought it in a slice one? Those kind of meat is too hard to chop and slice so I'm using Waring Pro Meat Grinder so that if I'm going to make a brisket it will be easy to cook in less than 4 hours.
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