After two weeks of, what I consider a fairly intense process, I finally packaged my MTL smoked meat! It was long, but very tasty! Shout out to
disco
for the help of his website which I consulted on a few occasions!
Here's what I did:
1) Trimmed the brisket (in my case two full packers), removed pockets of hard fat and trimmed the fat cap a bit. Then separated the point from flat. Then cut into 5 to 6 pieces (the smaller pieces help me with the steaming process).
2) Used Disco's cure recipe (Prague powder, Kosher salt, cracked peppercorn, sugar, cracked coriander, powdered bay leaves, ground cloves)
3) Vacuum sealed and placed in the fridge. Flipped day and night for 10 days.
4) On day 11, I rinsed the meat off completely and soaked in a giant bin for 3 hours (changing the water every 30 minutes). Patted it dry and then applied a rub of the following spices; cracked black pepper, ground coriander, paprika, garlic & onion powder, dill weed, ground mustard, celery seed, and crushed red pepper. The plastic wrapped and back in the fridge.
5) On day 12, I smoked the meat at a temp of 215 with a little apple and maple (traditionally not supposed to smoke MSM with wood...but there's no fun in that!). Waited for the meat to hit an IT of 165. Let it cool on the counter and then back in plastic and in the fridge.
6) On day 13, I steamed the meat using a stove top metal steamer (pot & steamer basket). Steamed until an IT of 195 (took forever as I only had one pot ans steamer basket and about 10 pieces of meat!). Let it cool down and then back in the fridge.
7) On day 14 I was ready for slicing and vacuum sealing!
Taste was amazing! I am extremely pleased...but man what a lot of work! Going to stick with one brisket at a time from now on.
Cheers!
disco
for the help of his website which I consulted on a few occasions!Here's what I did:
1) Trimmed the brisket (in my case two full packers), removed pockets of hard fat and trimmed the fat cap a bit. Then separated the point from flat. Then cut into 5 to 6 pieces (the smaller pieces help me with the steaming process).
2) Used Disco's cure recipe (Prague powder, Kosher salt, cracked peppercorn, sugar, cracked coriander, powdered bay leaves, ground cloves)
3) Vacuum sealed and placed in the fridge. Flipped day and night for 10 days.
4) On day 11, I rinsed the meat off completely and soaked in a giant bin for 3 hours (changing the water every 30 minutes). Patted it dry and then applied a rub of the following spices; cracked black pepper, ground coriander, paprika, garlic & onion powder, dill weed, ground mustard, celery seed, and crushed red pepper. The plastic wrapped and back in the fridge.
5) On day 12, I smoked the meat at a temp of 215 with a little apple and maple (traditionally not supposed to smoke MSM with wood...but there's no fun in that!). Waited for the meat to hit an IT of 165. Let it cool on the counter and then back in plastic and in the fridge.
6) On day 13, I steamed the meat using a stove top metal steamer (pot & steamer basket). Steamed until an IT of 195 (took forever as I only had one pot ans steamer basket and about 10 pieces of meat!). Let it cool down and then back in the fridge.
7) On day 14 I was ready for slicing and vacuum sealing!
Taste was amazing! I am extremely pleased...but man what a lot of work! Going to stick with one brisket at a time from now on.
Cheers!
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