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Cooking brisket (TSINAH)
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Date: March 14th, 2023 4:57 AM Author: floppy institution https://imgur.com/a/byXhaiK
I've had this USDA prime packer in my cold fridge at about 33 degrees for about 60 days for a wet age. Portions of it actually froze, so who knows if it's still any good. It smelled fine after I rinsed it off & trimmed it, so this seems promising.
I'm about to season it with salt, coarsely ground black pepper, onion powder, garlic powder, smoked paprika, and coriander.
This trim is somewhat between a backyard cut and a competition cut. I cut off all of the hard, unrenderable fat as well as the spoiled portions of meat (not too many, but you can tell where on the initial photos) as well as the silver skin. I also trimmed the fat cap down to about 1/4" uniformly. The 45-degree angle cut at the top left of the cutting board near the knife is just so I know where to start cutting from when it's done.
This brisket is massive (~22 lbs) and will barely fit in my smoker, but it will contract a bit during cooking.
I'll update the album once I season it and periodically while it's smoking. Should be a great day, guys! |
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Date: March 14th, 2023 5:59 AM Author: floppy institution UPDATE:
I decided to separate the flat and the point, because it wouldn't fit in my smoker otherwise. I did a 1/8 part phosphate/1 part beef stock injection on the flat, seasoned both, and put it on the smoker (oak) at 230 degF. We'll see how this comes out.
The album has been updated accordingly. |
Date: March 14th, 2023 5:14 AM Author: mind-boggling fat ankles 180 man, subscribed. looks like a goodly cut. what kind of wood do you use when you smoke brisket? any preferences? (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049089) |
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Date: March 14th, 2023 5:59 AM Author: floppy institution It depends on my mood and what I have available. I have mesquite, hickory, apple, cherry, pecan, and oak. Today, I'm smoking on oak. Oak has provided the best results. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049149) |
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Date: March 14th, 2023 5:17 AM Author: Ivory Appetizing Son Of Senegal Piazza i'm about to start brining a brisket to make pastrami this weekend (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049090) |
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Date: March 14th, 2023 5:21 AM Author: mind-boggling fat ankles 180 (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049095) |
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Date: March 14th, 2023 5:24 AM Author: Ivory Appetizing Son Of Senegal Piazza it's another piece of the QUARTER COW (bessie) i got this weekend. tsinah would be veddy veddy proud. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049097) |
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Date: March 14th, 2023 5:28 AM Author: mind-boggling fat ankles better honor bessie with a sublime regimen of seasoning etc. then, brother (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049101) |
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Date: March 14th, 2023 5:31 AM Author: Ivory Appetizing Son Of Senegal Piazza on it https://imgur.com/a/tdA8vCk (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049104) |
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Date: March 14th, 2023 5:35 AM Author: mind-boggling fat ankles 180^180 (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049108) |
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Date: March 14th, 2023 6:17 AM Author: floppy institution (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049200) |
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Date: March 14th, 2023 6:16 AM Author: floppy institution My favorite pastrami seasoning: https://i.imgur.com/4WJPtwW.png
I've used this a dozen times, at least. |
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Date: March 14th, 2023 6:19 AM Author: Ivory Appetizing Son Of Senegal Piazza 180
i'm brining it now but will use a rub like this when it's ready. going with that goatus potus katz recipe seems worthwhile. ty friend. |
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Date: March 14th, 2023 6:35 AM Author: floppy institution I highly recommend it. You doing a 7-day cure? Please tell me you're using pink salt. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049238) |
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Date: March 14th, 2023 6:38 AM Author: Ivory Appetizing Son Of Senegal Piazza just 5 :(
yes sir i am! (real prague powder, not himalayan salt or w/e) |
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Date: March 14th, 2023 6:45 AM Author: floppy institution 180. That's the only way to do it. People get grumpy over prague powder because it can potentially be dangerous. I've never had a single issue. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049274) |
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Date: March 14th, 2023 6:49 AM Author: Ivory Appetizing Son Of Senegal Piazza people are retarded. the whole point is that it stops shit from growing to cure meat. of course it's toxic. lots of foods are toxic in large quantities. you eat a few spoonfuls of nutmeg can kill you too. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049286) |
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Date: March 14th, 2023 7:23 AM Author: Ivory Appetizing Son Of Senegal Piazza http://www.xoxohth.com/thread.php?thread_id=5306278&mc=12&forum_id=2#46049344
hope i used enough BAY LEAVES
i need to get some fennel seeds on the way home tonight but otherwise looking good |
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Date: March 14th, 2023 7:49 AM Author: floppy institution 180 (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049402) |
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Date: March 14th, 2023 6:15 AM Author: floppy institution 180! I love pastrami. You've got DAT pink salt, right? (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049197) |
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Date: March 14th, 2023 5:33 AM Author: Cowardly indigo mad cow disease (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049106) |
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Date: March 14th, 2023 6:36 AM Author: floppy institution I accidentally cut myself TWICE while trimming. LJL, I'm pathetic. I wasn't even drinking or anything. Just careless. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049243) |
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Date: March 14th, 2023 8:17 AM Author: Cowardly indigo mad cow disease be careful homie (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049460) |
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Date: March 14th, 2023 8:23 AM Author: floppy institution https://i.imgur.com/Nycr6wn.jpeg :( (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049468) |
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Date: March 14th, 2023 8:24 AM Author: Out-of-control Very Tactful Old Irish Cottage RIP (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049469) |
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Date: March 14th, 2023 8:26 AM Author: floppy institution (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049473) |
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Date: March 14th, 2023 6:35 AM Author: floppy institution In hindsight, I probably should've brined this for pastrami, but whatever. YOLO! (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049239) |
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Date: March 14th, 2023 7:21 AM Author: floppy institution Just turned down the temp to 225 because the internal temp of my meat was getting too high. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049341) |
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Date: March 14th, 2023 7:25 AM Author: Bipolar Burgundy Internal Respiration Coffee Pot Subscribed. I've got one in my freezer I was thinking of smoking. (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049352) |
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Date: March 14th, 2023 8:27 AM Author: floppy institution RATE my smoke: https://imgur.com/a/byXhaiK (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46049474) |
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Date: March 27th, 2023 10:43 AM Author: Bipolar Burgundy Internal Respiration Coffee Pot 180 (http://www.autoadmit.com/thread.php?thread_id=5306271&forum_id=2#46102603) |