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MY BRISKET ADVENTURE

SmokinAl

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I usually check the briskets at Walmart when I go there, cause sometimes they mix in Choice with the select for the same price. I saw this little guy & just bought it, not really knowing what I was going to do with it.

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I had a UMAi bag left over from when I dry aged a whole ribeye, so I thought I would try a dry aged brisket. So into the bag it went.



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Here it is after a 30 day dry age.

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It lost a couple of pounds.

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This is where the problems began. After trimming all the bark off & the hard fat. There really wasn't much to smoke. Here is all the trimmings.

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It was really thin, especially at the flat end, even the point was only about 1 1/2" thick.

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So the only thing I could think of to do was cure it & make corned beef.
Here it is all bagged up & ready for a 12 day trip in the fridge.

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And in the fridge!

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I flipped & massaged it daily, and here it is after 12 days.

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Out of the bag.

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Now to rinse it off & soak it in ice water for a couple of hours.

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OK, decision time again, it's just too thin to smoke, and I have been wanting to make Reuben brats, so I cubed up a pound of Swiss cheese.

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I pulled about 2' per pound of hog casing & soaked it in water with a little vinegar.

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I sliced the brisket in strips to feed onto the grinder.

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The grinder just pulls the meat in.

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First grind is with the coarse plate.

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Then I mixed in 1/4 cup of CBP.

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Then thru the grinder again with the medium plate. And then fold in all the cheese.

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Next job, stuffing & linking.

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I didn't pull out quite enough casing & had a couple of patties left over.
Put them in a CI pan & on the side burner of the gas grill.

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These really came out good! Juicy & you could really taste the corned beef flavor.

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The next day we were having chicken for dinner, so I threw a couple of the brats on for lunch, while the chicken cooked.

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Brats cooked to perfection.

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This time on a bun with kraut & Thousand Island dressing. A true Reuben brat!!

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The chicken finished up a couple of hours later. Man I'm loving this Santa Maria attachment!

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What a project this was. I know if I ever dry age a brisket again, it will be a really big one. 18-20 pounds would be about right. But I'm kinda glad things turned out the way they did cause the Reuben brats are really good, and I will definitely make them again, but I don't see any advantage to dry age the brisket & then cure it. I think the dry age part was a waste of time for brats. Actually you could probably just use a store bought corned beef, which btw will be going on sale here pretty soon. I may buy a few for the freezer!
Thanks for looking guys & sorry this thread was so darn long!!
Al
 

chopsaw

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OK ,,, no words for that !! Wow ,,, fantastic Al ,,, just fantastic .
 

Bearcarver

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Holy Shoot !!
Way too much work for me, but the results had to be Freaking Fantastic!!!
Way to hang in there, Al---You done Awesome!!
Like.

Bear
 

justplainbob

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brisket is $9.99 lb here
when it goes on sale for $6.99 lb the fat cap is always a good 3/4 to an inch thick
 

cornman

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Looks awesome, Al! Don’t ever apologize for a lengthy post...I’m always learning from you guys and every bit helps. The pictures are delicious!!!
 

Braz

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Corned beef brats would never have occurred to me but now I'm sure going to give them a shot. Corned beef sale season (St. Pat's Day) is coming up real soon.
 

disco

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I doff my cap and back away bowing to the master! Big like!
 

chilerelleno

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Holy Moly!
I got stuck repeatedly at the plated shots of the patties... Damn Al. just damn.
When I finally made it to the brats I about blew out my salivary glands drooling so hard.
Fantastic pics of a great adventure!
Like!
 

chopsaw

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I got stuck repeatedly at the plated shots of the patties...
Me too ! That and the sliced shot of the piece that looked like bacon . I've been thinking about corned beef bacon all morning .
 

GaryHibbert

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Wow. Corned beef brats. What a great idea, Al.
POINT
Gary
 

SlickRockStones

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Ill say that the steer that donated its body part for the betterment of humankind should also be praised and lifted up in sincere reverence. My hat’s off to The SmokinAL Project!
 

HalfSmoked

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Awesome idea and great looking finish Al. Have any left be in Fla. next week.

Warren
 

Winterrider

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Everything looks fabulous. Lot of work involved, but results I'm sure we're worth it.
 

SmokinLogs

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Man that looks fantastic. Ive never had a Reuben bratwurst but it looks awesome! As does everything else! Thanks for posting.
 

indaswamp

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Good job Al. Nice save on the brisket....the Reuben brats look good!
 

xray

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Man that looks good! I’m sure it was worth.

Definitely time to stock up on the corned beef.
 

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