Brisket smoking on the bbq

xtsho

xtsho

Well-Known Member
myke said:
I was going to add some beet juice for the red colour.
ill have a read of that link. Thx.
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I forgot about the beet juice trick. Sounds like you have it covered. You know what you're doing.

I like to use nitrites just for shelf stability. I vacuum pack some and it will last in the refrigerator longer. Although I do freeze some it's nice to have a piece in the refrigerator ready to go. But then again, there is no reason you can't take a piece of corned beef straight from the freezer and cook it.

I have the Prague powder #1 so I use it but I now remember that the first few times I made corned beef I didn't. There are lots of brine recipes out there that don't call for it.

Get some dark rye and sauerkraut for Reubens. Damn I'm hungry just thinking about a Reuben. :mrgreen:
 
myke

myke

Well-Known Member
xtsho said:
I forgot about the beet juice trick. Sounds like you have it covered. You know what you're doing.

I like to use nitrites just for shelf stability. I vacuum pack some and it will last in the refrigerator longer. Although I do freeze some it's nice to have a piece in the refrigerator ready to go. But then again, there is no reason you can't take a piece of corned beef straight from the freezer and cook it.

I have the Prague powder #1 so I use it but I now remember that the first few times I made corned beef I didn't. There are lots of brine recipes out there that don't call for it.

Get some dark rye and sauerkraut for Reubens. Damn I'm hungry just thinking about a Reuben. :mrgreen:
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Yeah I’m looking forward to a Reuben.
 
cannabineer

cannabineer

Ursus marijanus
xtsho said:
Well I didn't pull the brisket out until today. I went down to Smart Food Service and was going to buy a packer brisket but ended up with a 34 lb chuck roll and 11 lb pork Loin. I like the chuck roll as I can get a couple chuck eye steaks and some Denver's which are a really nice and rather unknown steak which is quite tender and flavorful. You do have to know how to break it down but a chuck roll yields steaks, roasts, hamburger, stew meat and also has a few pieces that are similar to flank steak and great for marinating and grilling. The pork loin I just cut into chops and use the trim for ground pork I make into different sausages.

I made some smack sausage with the pork trimmings. So I got my smoked meat. But I went through the freezer and pulled out the brisket I had and will be smoking that tomorrow. I thought about turning it into corned beef but I'm going back and getting a packer brisket so when I do some more corning I'll do enough to make it worth the time.






Yeah I know I need to do some painting in the kitchen. That's coming this spring.
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I want to touch your meat.

~reaches for the good mustard~
 
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