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Briskets & Butts - Page 2

post #21 of 27

Re: Briskets & Butts

Rodger, Actually I did find a few. The wife is one of those "All natural meat eaters" Sooo the meat we buy has to be all natural as well <Whole Foods is expensive but the meat is very good> As far as the bacon cure we are trying this one out. It's 1cup of sugar <I know your wife is diabetic as I am border line diabetic> 1 cup of salt <the wife wants maple flavored bacon> 1/4 cup of maple syrup <the real stuff. Mix sugar and salt together, Coat belly with maple syrup, Next coat with the sugar and salt mixture and place in a plastic bag and pour the rest of the salt and sugar mixture into the bag and place in fridge for 3 days. Remove after 3 day and wash the bacon. pat dry and place bacon by the fan for an hour. You can use a dry rub on the bacon as well. I'm going to smoke it at 110 deg for 6 hours. This is for 1lb of bacon. I'll let you know how this turns out on wednesday after the smoke. I have also found some brine cures that don't call for nitrates either but I'm going to try this out first. BTW my wife picks me up a container of Xylitol for a sugar substitute it's at Whole Foods and cost is around 12.00 for a 1lb. You can google it and it will give you infor on it. What are you using for your bacon cure if you don't mind me asking?

post #22 of 27
Rodger, Great pic's. Fantastic smoke ring on that brisket too! Awsome job!
post #23 of 27
Thread Starter 

Re: Briskets & Butts

Thanks Dutch,

The brisket plateaued at 170 for about 4 hours between 6 AM and 10 AM and I kept laying the hickory smoke to it :evil: . That may have something to do with the smoke ring :D .

I know everyone says that you don't take on more smoke taste after 140 internal, but I have not found that to be the case.

Answer to Joe;

Here's the recipe for my cure on the canadian bacon,


- Pork loin roast(s), eye portion preferred
- 1 Gallon water
- Curing ingredients, on plate to the right, clockwise from pink curing agent:
- 3 oz Prague Powder #1 or Modern Cure (available at butcher supply stores or via internet. Morton's TenderQuik can be substituted in amount of 1.25 cups, but omit the pickling salt.)
- 1 cup Pickling Salt
- 3 bay leaves
- 1.25 cups brown sugar
- 3 garlic cloves
- 3 tablespoons Dizzy Pig Cow Lick Steak Rub
- 1 tablespoon juniper berries, slightly crushed
- 1/2 tablespoon black peppercorns
- Cheesecloth, suitable for wrapping the brine ingredients, making disposal easier after brining. This is optional; I didn't use it.

Unfortunately, this does have the nitrates/nitrites in it. I didn't substitute splenda for my brown sugar in this because the wife propably won't eat it anyway. Making it for myself and the boys. :D
post #24 of 27

Re: Briskets & Butts

Wow, that really looks great Rodger!

Gotta try me a brisket one of these days...
post #25 of 27
Try a brisket, cook it low and slow, and you will wonder why you never did one before. They are actually easy to cook, being that the object is to leave it be on the grates. The work is all in the prep, and it is good to start that 2 days out.
post #26 of 27
Thanks Gary, I'm going to have to give one a shot soon.
post #27 of 27

Re: Briskets & Butts


when you do the brisket on the Brinkman electric, couple of tips.

I did one, but I finished it in the oven...because it was tooc cold out.

Do it now (as in summer)

Put the smoker in the sun (always helps)

Start early!
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