curing and smoking brisket

Discussion in 'Beef' started by curious aardvark, Feb 4, 2009.

  1. okay I'm fine with curing and smoking pork.
    And I've got this brisket in the freezer and nice new slicer machine, so I'm thinking why not do the brisket and thin slice for sarnies.

    But I'm wondering what a dry cure would do to it and what temps to smoke it to after to get a medium but moist result.

    Would it look too pink and uncooked.

    Any thoughts experience welcome :)
     
  2. scubadoo97

    scubadoo97 Smoking Fanatic

    Do a dry rub and toss in the smoker at 225*. Hit it with smoke till the internal is around 140*. Pull it at around 195-205* For slicing 195 should be fine. I usually cook mine to 200-205 and slice once it cools and firms up. I slice the flat and pull the point.

    You could cook a day ahead and when cold it would slice really well on your machine.

    Let us know how it turns out.

    For reference


    http://www.smoking-meat.com/brisket-smoke.html
     
  3. packplantpath

    packplantpath Smoking Fanatic

    I'm pretty sure cured brisket is essentially what we get around here as corned beef (edit: not the canned version).

    Never made my own, but I say go for it and let us know.
     
  4. Cured and smoked brisket=PASTRAMI[​IMG]
     
  5. willybonk

    willybonk Newbie

    o thanks. im trying that.
     
  6. well I've got a friend who makes american corned beef and he tends to brine it for a week or so.
    Pastrami I thought had to be heavily spiced and squashed.

    But yeah now you come to mention it - pastrami would do nicely :)
    But I'm sticking with the dry cure. I like the texture of dry cured meat a lot more than brined or injected.
     
  7. darrin

    darrin Meat Mopper

    You start this project yet? Let me know how it goes.
     
  8. scubadoo97

    scubadoo97 Smoking Fanatic

    Pastrami from a couple of weeks ago
    [​IMG]
    [​IMG]
     
  9. darrin

    darrin Meat Mopper

    Did you cure yourself, or did you use a corned beef?
     
  10. white cloud

    white cloud Master of the Pit OTBS Member

    here a few I had saved.

    [​IMG] 03-07-2007, 08:11 AM
    [​IMG]smoked [​IMG]
    Professional Smoking Consultant
    OTBS Member
    Join Date: Dec 2006
    Location: Everett Washington
    Posts: 924
    Rep Power: 12 [​IMG][​IMG]


    Quote:
    Originally Posted by tsulcoski [​IMG]
    Hi all

    Time tested recipe for Homemade corned beef

    In a 5 gal bucket with lid combine the following

    2.5 gallons water
    3/4# salt
    3 oz Tender quick ( cure)
    2 oz pepper
    4 oz garlic
    2 oz onion
    3/4 # white sugar

    Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three days, shaking to mix brine daily.

    Refrigerate for three days, shaking daily to mix brine.

    remove from brine and cook up.

    yummm... pretty close to what I do, don't forget rub with some pepper and corriander and smoke to make pastrami!!! [​IMG] got 5 roasts brining/curing as we speak in the garage fridge.....
    __________________
    Bill aka "smoked"

    [​IMG]
    OTBS Knight of the Order of The Thin Blue Smoke #56

    Luhr Jensen Big Chief (modified to dedicated cold smoker), Masterbuilt electric, Brinkman smoke n grill (the ol' ECB), Grill Pro Stainless grill, all this and not enough time on my hands
     
  11. white cloud

    white cloud Master of the Pit OTBS Member

    It was too big for one post so.......

    [​IMG] 03-15-2007, 05:06 AM
    SMOKIN' BURT [​IMG]
    Just Gettin' Started
    Newbie
    Join Date: Mar 2007
    Location: Northeast Pennsylvania
    Posts: 8
    Rep Power: 0 [​IMG]


    E-Z Corned Venison recipe
    Heres one I use a lot.....

    Per 4-6 lbs of Venison (I use nice lean hindquarter sections)
    5 Tbsp. Morton Tenderquick salt
    2 Tbsp. brown sugar
    1 Tbsp. coarse ground black pepper
    1 Tbsp. mixed pickling spice
    1 tsp. paprika
    1 tsp. ground bay leaf
    1 tsp. ground allspice
    2 tsp. garlic powder

    Mix all dry ingredients well in a large bowl or shake in a sealed zip-lock bag until mixed well
    Place meat portions in a gallon zip-lock bag(s) and add the dry ingredients, seal the bag and work the seasonings onto and into the meat until well covered
    Refridgerate for 5-7 days working the ingredients around in the bag once a day (allow 5 days per 2" thickness of meat)
    To prepare place the meat with the contents of the bag into a large enough pan to cover well with water and bring to a boil. reduce to a medium simmer and cook until tender. The wife has been using a pressure cooker lately to save time and it works out well
    Enjoy!!!!!!
    Last edited by SMOKIN' BURT : 03-15-2007 at 05:08 AM.
     
  12. white cloud

    white cloud Master of the Pit OTBS Member

    [​IMG] 03-15-2007, 09:00 PM
    DeejayDebi [​IMG]
    Banned
    Master of the Pit
    Join Date: Nov 2006
    Location: Connecticut
    Posts: 7,794
    Rep Power: 0 [​IMG][​IMG][​IMG][​IMG][​IMG]


    Never corned venison bet thats real good. Bet it's not gamey at all.
     
  13. white cloud

    white cloud Master of the Pit OTBS Member

    [​IMG] 03-16-2007, 05:17 AM
    SMOKIN' BURT [​IMG]
    Just Gettin' Started
    Newbie
    Join Date: Mar 2007
    Location: Northeast Pennsylvania
    Posts: 8
    Rep Power: 0 [​IMG]


    Quote:
    Originally Posted by DeejayDebi [​IMG]
    Never corned venison bet thats real good. Bet it's not gamey at all.

    Buckstrami!


    Deb...I have found so many ways to use Venison that I don't even bother cutting steaks,chops or other "plain jane" cuts anymore. And as far as the corned venison goes....SUPERB!!!!!. The wife and I vaccum seal some for later...but a good portion gets sliced up to use for sandwiches and we grind some up for homemade corned beef hash. Sometimes we use it in a boiled dinner with cabbage, potatos, carrots, celery, onion etc. etc. I have tried several brine type recipes and they're good...but this recipe is just as good (if not better) and easier. You be the judge...SMB
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    Did not cure it myself. Store bought corned beef brisket
     
  15. larry maddock

    larry maddock Master of the Pit OTBS Member

    im thinking about using a bag from the wyoming bacon guys---

    thats hi mountain company---
    on a brisket[​IMG][​IMG]
     

Share This Page