Well its been a week. Last night I took it out the brine, washed it and dried it and let it sit over night in the reefer. I was going to take a picture but it was all shy about me bathing it, leaving it all uncovered in the reefer and having its picture taken nekkid. I never met a shy brisket before.
So this afternoon I slathered it up with mustard, brisket would not stop giggling! I applied mustard seeds, squished juniper, salt, cracked black, and coriander. Sister was here all sickly coughing and hacking with the crud, so I decided if I stayed around the corner in the kitchen it would definitely behoove me.
Quick on my feet, I looked around and decided some thin sliced onions and garlic couldn't hurt the corned beef. I could take my time, seeing just how thin I could cut them. I don't know they will add much but it put me out of sight and mind long enough. LOL
Wrapped it all up, then I think brother-in-law saw how smart I was, or maybe he just got inquisitive deciding to come over and then ask questions. LOL.
Its waiting in the reefer now for tomorrow.
While all this was going on, I had an old tenderloin in the smoker. Last night I tied it, cayenne, garlic, onion, and wrapped and threw in the reefer.
I unwrapped it today, used some salt and light brown sugar..... you want that hard candy shell!
220 degrees to a nice safe 150 IT. Still tender and juicy
LOL.. no Bear View it didn't last that long. You can't see it but the outside develops this delicious sweet bark, I sliced it and put some Kumquat Marmalade with it the bitter offset the sweet perfectly. Kumquat Marmalade is a sweet bitter taste since the bulk of the flavor comes from the essential oils in the rind. Anyway, it was delightful. Don't let the price of pork tenderloin to weight drive you away. I get two to a pack, and I can easily get a smoke, a roast, and a jambalaya out of it. That's easily16 plates of delicious food. BTW we are the tenderloin on some biscuits.
Nothing fancy, just some biscuits, smoked tenderloin, and some jelly, (we did sneak some Butter & Steens syrup in for desert!).
I am sitting here laughing because I had totally forgot these pictures. That's it, be back tomorrow. Hoping it dry up a little and I can try some RYE bread! Pastrami, creole mustard, provolone, on warm rye bread....... There it went! I did it, now my mouth is watering...... Or just Hot pastrami with a cabbage, tater, and onion casserole would be good too....
Ahhhh..... decisions decisions decisions......