Long and Fast

[johngolf01]

Get your heads put of the gutter, I'm talking bout Brisket!

Love Pops Brine have used it successfully several times. Recently I asked how Long I could leave my brisket in it. Found out that 30 days was no problem.

Now Ffw to today. Mom was asking if I'd smoke her some hams for Easter - having done quite a bit of those at family events lately I suggested brisket made into corned beef then pastrami to go with a slew of other offerings...

So... I bought a 15 lber. For 3.89 per lb att Gfs. Walmart HD them for 2.96 but didn't look quite as good. Trimmed a good 2 lbs of fat off for tallow.

I split into the point and flat and it' been I'm the spa (pops brine) since 5 eastern. I'd like to pull it out sat morning and apply my pastrami rub for smoking overnight sat to sun...

Is 6.5 to 7 days enough?
If not long enough, will it hurt to follow thru with the plan anyway? Given its
been safely on the cure the whole time...

Thanks for the info... Also I did not inject (lack a good syringe).

Happy Smoking

 

[johngolf01]

Get your heads put of the gutter, I'm talking bout Brisket!

Love Pops Brine have used it successfully several times. Recently I asked how Long I could leave my brisket in it. Found out that 30 days was no problem.

Now Ffw to today. Mom was asking if I'd smoke her some hams for Easter - having done quite a bit of those at family events lately I suggested brisket made into corned beef then pastrami to go with a slew of other offerings...

So... I bought a 15 lber. For 3.89 per lb att Gfs. Walmart HD them for 2.96 but didn't look quite as good. Trimmed a good 2 lbs of fat off for tallow.

I split into the point and flat and it' been I'm the spa (pops brine) since 5 eastern. I'd like to pull it out sat morning and apply my pastrami rub for smoking overnight sat to sun...

Is 6.5 to 7 days enough?
If not long enough, will it hurt to follow thru with the plan anyway? Given its
been safely on the cure the whole time...

Thanks for the info... Also I did not inject (lack a good syringe).

Happy Smoking

Also I know pops suggests 10-20 days, that' why Im asking

 

[myownidaho]

There are a lot of restaurants that do a seven day brine. I do a minimum of 10 and typically go 14.

 

[chef jimmyj]

The only risk of pulling the meat out of the cure early is, it will not be cured in the center. Think a strip of brisket sandwiched between two strips of corned beef. Completely safe to eat, just not uniformly cured...JJ

 

[johngolf01]

The only risk of pulling the meat out of the cure early is, it will not be cured in the center. Think a strip of brisket sandwiched between two strips of corned beef. Completely safe to eat, just not uniformly cured...JJ

OK makes sense and confirms what I thought.. Appreciate the feedback. Will post results

 

[johngolf01]

For those who are curious, I'm happy to report that the brisket was cured fully!
Rub applied and currently smoking at 225 on my gen 2 Mes 30 with hickory pellets in the tray... Typically pull at 180 but may take this to 195 we will see in about 12 hours or so...