Yep its that time of year again. Picked up a 12.7 pound brisket from our restaurant supply. $4,79/pound this year so up a dollar from last year.
I followed my preferred method of dry curing that I have outlined in this post:
www.smokingmeatforums.com
Did the normal cure using digging dog farms cure calculator.
I trimmed up the brisket and separated into the point and flat. As is the norm I ground up pickling spice and gave the both pieces a liberal coat after applying the cure. Vac packed and into the fridge until the 18th or 19th. Plan on having a family gathering that weekend. I will sous vide the flat and smoke the point. Going to cure a whole chicken and smoke that up too. More on all of that in another post after the festivities.
:smokeyjoe::smokeyjoe::wsm::wsm22: 14.5" WSM, (3) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q, 22" Blackstone
I followed my preferred method of dry curing that I have outlined in this post:
Half N Half Saint Patricks Day Corned Beef. Now with the final report!
My wife and I spent the weekend down at the Oregon Coast. We had a great time. Weather was crap but we had a few nice breaks and we had some excellent beach strolling. One day we visited an Irish pub. We both had several half and half beers and lunch. Honestly can say I had one of the best...
www.smokingmeatforums.com
Did the normal cure using digging dog farms cure calculator.
I trimmed up the brisket and separated into the point and flat. As is the norm I ground up pickling spice and gave the both pieces a liberal coat after applying the cure. Vac packed and into the fridge until the 18th or 19th. Plan on having a family gathering that weekend. I will sous vide the flat and smoke the point. Going to cure a whole chicken and smoke that up too. More on all of that in another post after the festivities.
:smokeyjoe::smokeyjoe::wsm::wsm22: 14.5" WSM, (3) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q, 22" Blackstone
