Brisket question

Discussion in 'Beef' started by jake60, Mar 25, 2014.

  1. jake60

    jake60 Newbie

    Ok, I've done a few small 4ish pound 'corned beef' briskets. I just didn't use the flavoring that came with them, instead used Jeff's rub. All were great!
    I decided to do a whole brisket. It sucked!
    Same recipe & method.
    The question..
    All the smaller ones I've done have a let's say beef jerky(ish) smell, brighter red(ish) look and more of a chunky texture.(when done)
    The whole brisket, smelled like a pain cut of meat, after it was done had a medium brown color and stringy texture.
    I hope I'm explaining good enough. Lol.
    Absolutely no similarities between them.
    Are these different cuts of meat?
    Or did I just totally mess it up?
    I wish I had pics, but hope this is understandable.
    Thanks.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Did you cure it? Corned beef is cured?
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Cure 1 will help with the red color

    I'm guessing you bought a small packaged corned beef and started with that.  Those pieces of meat have already been brined and cured.

    How did you prep the whole brisket?
     
  4. jake60

    jake60 Newbie

    Didn't cure anything.
    Yes, I bought the packaged corned beef briskets.I had no idea they were cured.
    That would make that dramatic of a difference? I thought it was just referring to the flavor pack that came with it. Haha.
    The whole, I trimmed a little fat, not much. Rubbed in Jeff's rub, wrapped, fridged over night. Injected with beef broth. Smoked to 160, foiled, up to 203, rested almost 2 hours.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The cure makes a big difference.

    Whole briskets need to go to probe tender.

    203 might have been overdone. Causing the stringy meat.
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Yea Jake

    You basically smoked a brisket     Corned beef is different.   If you add a bit of pepper and smoke a corned beef you get a  Pastrami

    There should be lots of recipes on the site to brine a corned beef.   This is one of the few times I actually use a curing brine.  Home made corned beef is worth the trouble so look around and give it a try
     

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