Put some brisket and pork loin in some cure last Saturday. Well since today is the nicest day of the year so far I will smoke the meat that I was going to smoke anyway. Quite the opposite of my smoke last week.
The Meat. It came from a cow.
Man that things fat.
Nothing a big knife can't handle. About 3 lbs trimmed brisket.
Pumped full of brine
- 1.5 C. Clean Water (such as spring water)
- 1 TBS Tenderquick
1 tsp Powdered Garlic
- 1 TBS Brown Sugar
...and rubbed with some cure.
- 2 tsp freshly ground black pepper
- 2 tsp course ground coriander
- 1 tsp onion powder
Mix the above rub; take out 2 tsp to mix with Rub #2. Save remainder of Rub #1 for smoking day.
- 2 TBS Tenderquick
- 1 Tbsp Brown Sugar
- 1 tsp Paprika
- 2 tsp Garlic Powder
2 tsp Rub #1 from above
Put in fridge for 7 1/2 days turning once daily.
Sunday morning you sure look fine. I got Pastrami on my mind. Time to soak in cold water for about 2 hours to leech out the salt.
Let's make some rub while we wait.
- Remaining Rub #1 from Day 1, almost 1 Tbsp
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2 TBS crushed Coriander
- 1 ½ TBS Juniper Berries crushed
- 2 TBS Freshly Crushed Black Pepper
Pat the meat dry and apply the rub.
Now for some Canadian Bacon. Here is a pork loin. It came from a pig. I'm not going to make the same mistake I did last time. I am making over double what I did last time.
Did a dry cure on these. Went in the fridge with the brisket for 7 1/2 days.
1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper
Off to the smoker we go after hittin' the cured loins with garlic powder, onion powder and fresh cracked black pepper.
Smoker's up to temp. Looking pretty even.
We'll be using hickory...
...and pecan today.
Been on the smoke for an hour now.
Just smokin' away.
Come back in few hours for the finish.
Thanks for tuning in.
Edited by alelover - 3/13/11 at 3:51pm