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curing and smoking brisket

post #1 of 16
Thread Starter 
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 :-)
post #2 of 16
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
post #3 of 16
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.
post #4 of 16
Cured and smoked brisket=PASTRAMIcool.gif
post #5 of 16
Here's a recipe...

Plus if you do a 'Pastrami" search on this site there is information
post #6 of 16
o thanks. im trying that.
post #7 of 16
Thread Starter 
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.
post #8 of 16
You start this project yet? Let me know how it goes.
post #9 of 16
Pastrami from a couple of weeks ago
post #10 of 16
Did you cure yourself, or did you use a corned beef?
post #11 of 16
here a few I had saved.

03-07-2007, 08:11 AM
Professional Smoking Consultant
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Join Date: Dec 2006
Location: Everett Washington
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Originally Posted by tsulcoski
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!!! icon_lol.gif got 5 roasts brining/curing as we speak in the garage fridge.....
Bill aka "smoked"

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
post #12 of 16
It was too big for one post so.......

03-15-2007, 05:06 AM
Just Gettin' Started
Join Date: Mar 2007
Location: Northeast Pennsylvania
Posts: 8
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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
Last edited by SMOKIN' BURT : 03-15-2007 at 05:08 AM.
post #13 of 16
03-15-2007, 09:00 PM
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Never corned venison bet thats real good. Bet it's not gamey at all.
post #14 of 16
03-16-2007, 05:17 AM
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Join Date: Mar 2007
Location: Northeast Pennsylvania
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Originally Posted by DeejayDebi
Never corned venison bet thats real good. Bet it's not gamey at all.


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
post #15 of 16
Did not cure it myself. Store bought corned beef brisket
post #16 of 16

cured brisket

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

thats hi mountain company---
on a brisketicon_exclaim.gifPDT_Armataz_01_04.gif
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