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.
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.
What kind of brine did you use for the corning?
ReplyDeleteI 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:
ReplyDelete2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
What did you do with the point end. Burnt Ends?
ReplyDeleteChilebrown,
ReplyDeletewell 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.
ReplyDeleteLannae,
ReplyDeleteI 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.
This comment has been removed by the author.
ReplyDeleteDo 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.
ReplyDelete