Who is corning their own beef brisket in preparation for St Paddy's day?

[forktender]

I'm thinking about giving it a go for the first time ever. Talk to me about your process and how many days in the brine.
Thank you.
Dan

 

[tropics]

Dan I have made mine using Pops Brine with Pickling spice added for 2 weeks they always come out great.
Richie

 

[tx smoker]

This is the method I've used numerous times and it's always been fantastic. The tutorial sounds far more complicated than it is. The process is actually very simple, he just puts in a lot of detail. A couple friends also use this for pastrami and swear it's the best they have ever had.

Corned Beef and Pastrami by SQWIB

This has been a long time coming and to be quite honest I'm glad it's over. If I find ant discrepancies I'll fix them later but for now I'm spent! Corned Beef and Pastrami Pastrami Shown above. February 21st, 1st day Step 1 Game plan You will need a game plan as to what your intentions...

www.smokingmeatforums.com

Keep us posted.
Robert

 

[SmokyMose]

Ditto what tropics said.

 

[SmokinEdge]

Dan I have made mine using Pops Brine with Pickling spice added for 2 weeks they always come out great.
Richie

I agree. This is a great way to introduce yourself to curing. Follow the recipe and you will enjoy the results.

 

[bill ace 350]

Dan I have made mine using Pops Brine with Pickling spice added for 2 weeks they always come out great.
Richie

Yup. Pop's Brine is a winner.

 

[bill ace 350]

I agree with Tropics. Cant go wrong with Pop's .

I am going to try Morton's recipe using Tenderquick for a comparison.
So many people seem to despise tenderquick, and I don't know why.

 

[SmokinEdge]

I agree with Tropics. Cant go wrong with Pop's .

I am going to try Morton's recipe using Tenderquick for a comparison.
So many people seem to despise tenderquick, and I don't know why.

TQ is too salty for my taste. Will only use in a pinch. Plus it contains nitrate which is not needed for most curing applications. Morton even states on their website that TQ is not recommended for making bacon. I’m thinking that is because of the nitrate, which the FDA says should not be used in bacon.

 

[SmokinAl]

The only thing I don’t like about a wet brine is the texture of the pastrami when it’s done. I definitely prefer a dry cure. Here’s what I do, take it or leave it!

PASTRAMI FROM SCRATCH ON THE LANG

I was in the grocery store the other day with Judy & she was looking for something & I said I'm going to check out the meat dept. It so happens the meat mgr. was standing by the beef & I asked him if he had any brisket flats around 8 lbs. He came back with this guy, a real nice Angus choice...

www.smokingmeatforums.com

Al

 

[HalfSmoked]

Waiting this one out I have never done one either but for sure do like corned beef.
TQ can be salty but I do Bear Carvers Canadian bacon all the time using TQ with great results.

Warren

 

[forktender]

I'm going to mix up 2 gallons of Pop's brine after I get the brisket trimmed up.
I have no idea how much pickling spice to use though I still have to read through Robert's recipe to see if it gives me a starting point for the pickling spice amount. Thanks guys I'll keep you posted on how this works out.

Dan

 

[forktender]

This is the method I've used numerous times and it's always been fantastic. The tutorial sounds far more complicated than it is. The process is actually very simple, he just puts in a lot of detail. A couple friends also use this for pastrami and swear it's the best they have ever had.

Corned Beef and Pastrami by SQWIB

This has been a long time coming and to be quite honest I'm glad it's over. If I find ant discrepancies I'll fix them later but for now I'm spent! Corned Beef and Pastrami Pastrami Shown above. February 21st, 1st day Step 1 Game plan You will need a game plan as to what your intentions...

www.smokingmeatforums.com

Keep us posted.
Robert

I just read through this recipe, and it's way too confusing for my A.D.D self. LOL
Thank you for posting it though Robert, I need simple like Pop's brine and the amount of pickling spice per gallon of H2o. I'll keep looking for an ubar simple recipe.
Thanks again.
Dan

 

[forktender]

Ok I just found my Charcuterie book and the measurement for the pickling spice for 1 gallon is 2 tablespoons of store bought pickling spice and 2 cloves of crushed garlic.

I'm not going to use this recipe I'm going to use Pop's recipe with the pickling spice measurements from this recipe.



I'll let you know when I finalize my mixture of recipes I have one more book that I want to check out before I settle on a final recipe.

Thanks a bunch.
Dan

 

[forktender]

Rytek's meat curing book calls for 1 "handful" of pickling spice for 2 gallons of cure. That is approx. 4 tablespoons per gallon of cure.
I guess I'll go 3 tablespoons of pickling spice to be somewhere in the middle of each recipe.
Dan

 

[kawboy]

I use Bear's TQ method fairly often. I use chuck roast usually with great results.

 

[hoity toit]

I'm thinking about giving it a go for the first time ever. Talk to me about your process and how many days in the brine.
Thank you.
Dan

I go 14 days in the brine, POPS BRINE of course ! The best.

HT

 

[forktender]

Since Pop's said that the meat will only take on as much as it will take and up to 30 days if fine.
I'm planning on putting them in the brine some time this week, so they are ready for St Paddy's day supper.
I was only going to do one brisket, but I might just do both of them and keep the point off of the biggest one to make up some burnt ends, and I'll make burger out of the scraps and oddball cutoff pieces.
I'll render down most of the fat scraps too make a few jars of tallow to put up for roasting veggies and frying country fried steak and asada for street tacos.

 

[HalfSmoked]

I use Bear's TQ method fairly often. I use chuck roast usually with great results.

I'm confused nothing new for an old man. But if I understand this right you use chuck roast to make corn beef?

Warren

 

[HalfSmoked]

Forktender thanks for the like it is appreciated.

Warren

 

[kawboy]

I'm confused nothing new for an old man. But if I understand this right you use chuck roast to make corn beef?

Warren

That is correct. Turns out wonderful, and much cheaper.