Brisket smoking on the bbq

[xtsho]

I was going to add some beet juice for the red colour.
ill have a read of that link. Thx.

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.

 

[myke]

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.

Yeah I’m looking forward to a Reuben.

 

[cannabineer]

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.

I want to touch your meat.

~reaches for the good mustard~

 

[xtsho]

It does a decent job and it's all digital so it's set the temp, time, and walk away. But I can't get a good bark in the electric smoker.

 

[Tvanmunhen]

Today's project LOVE BBQ

 

[curious2garden]

Today's project LOVE BBQ
View attachment 4981402

My brisket from 2019. Tasted just as good today as the day I made it.


Yeah I stuck my finger in it to make sure I'd warmed it enough

 

[DarkWeb]

My brisket from 2019. Tasted just as good today as the day I made it.
View attachment 4981449

Yeah I stuck my finger in it to make sure I'd warmed it enough

I thought you were having chicken.

 

[curious2garden]

I thought you were having chicken.

I defrosted them both, check the pic again I figured I'd grill the chicken and heat a slice of brisket to go with. I spent the day smoking and fucking off so I didn't around to the chicken. Which is good because I'm stuffed to the gills on brisket.