View Full Version : No Brisket This Saturday
tommykendall
03-04-2004, 06:58 AM
Took a 13# packer from the freezer yesterday, put it back this morning. It's supposed to be a steady rain all day Saturday. Fark it. Does that mean I ain't smokin'? NO. It means I ain't smokin' for 13 farking hours. Instead, we'll do some ribs, turds, gravlox, and maybe a corned beef. Man - cannot wait till that corn beef drops to around $1# around St Pats day. I'm gonna buy 10-12 of them.
willkat98
03-04-2004, 07:13 AM
Note to Phil.
TK needs a WSM.
13 hours and you don't need to fark with it and get wet.
colt45
03-04-2004, 07:43 AM
TK has a WSM I think... in a box in his basement...
btw... mine is Very nice... gunna break it in this weekend... put it out on the deck to chat with the other cookers...
gotta decide what to cook in it... might do some spares... and a brisket...
colt45
03-04-2004, 07:47 AM
Took a 13# packer from the freezer yesterday, put it back this morning. It's supposed to be a steady rain all day Saturday.
what are you? a girl?
*snicker* :lol:
willkat98
03-04-2004, 07:52 AM
Colt,
The Brinkman web site sells a replacement charcoal pan for the ECB. Pick one up. $13, and they didnt add shipping.
Water pan in WSM is like a gallon (good for salmon or something). ECB charcoal pan is a perfect fit, and holds like 3 gallons. 6 -7 hours without water replacement. 10-12 if you smoke low at 210-215.
Then, get some sleep. Thing was pegged at 218 for 5 straight hours last Sat. and it was very gusty outside. I then opened the vents a crack (after I wrapped at 170) and brought it to 232, held for another 4 hours.
Took a 13# packer from the freezer yesterday, put it back this morning. It's supposed to be a steady rain all day Saturday. Fark it. Does that mean I ain't smokin'? NO. It means I ain't smokin' for 13 farking hours. Instead, we'll do some ribs, turds, gravlox, and maybe a corned beef. Man - cannot wait till that corn beef drops to around $1# around St Pats day. I'm gonna buy 10-12 of them.
Around here, corned beef gets pretty cheap for St. Pat's I smoked one once. It was really salty; too salty. So TK, you gat a technique for smoking corned beef?
david
03-04-2004, 08:14 AM
It's supposed to be a steady rain all day Saturday. Fark it.
Get a raincoat. :P I'll bet between me and Heath we could send you a couple of spares
david
03-04-2004, 08:16 AM
Around here, corned beef gets pretty cheap for St. Pat's I smoked one once. It was really salty; too salty. So TK, you gat a technique for smoking corned beef?
I tried this last month. REALLY FARKING SALTY. I read somewhere that your supposed to soak it overnight, and I think change the water once or twice to pull some of the salt out of the corned beef. Otherwise you apparently condense salt, when you smoke the water out of it.
racer_81
03-04-2004, 08:25 AM
salt lick mod
tommykendall
03-04-2004, 09:04 AM
TK has a WSM I think... in a box in his basement...
Yes I do - brand farking new, but if someone sends me another I'll take it out and use it. :wink:
Around here, corned beef gets pretty cheap for St. Pat's I smoked one once. It was really salty; too salty. So TK, you gat a technique for smoking corned beef?
Soak it in water overnight. Change the water a couple times if needed. It will remove salt content but not all of it. Just toss it into the cooker when you're ready. You can mop it while cooking if desired. The brisket will still have some salty taste. It's great beer food, and makes for some superb reubens.
colt45
03-04-2004, 09:08 AM
Colt,
The Brinkman web site sells a replacement charcoal pan for the ECB. Pick one up. $13, and they didnt add shipping.
Water pan in WSM is like a gallon (good for salmon or something). ECB charcoal pan is a perfect fit, and holds like 3 gallons. 6 -7 hours without water replacement. 10-12 if you smoke low at 210-215.
Then, get some sleep. Thing was pegged at 218 for 5 straight hours last Sat. and it was very gusty outside. I then opened the vents a crack (after I wrapped at 170) and brought it to 232, held for another 4 hours.
I just looked on thier site and they are charging shipping now... I might look to buy a whole ECB on ebay... they are pretty cheap... might get one at buy it now with no shipping...
josh
TK: What do you think Dr. Pepper instead of water would be like?
colt45
03-04-2004, 09:40 AM
I also might use sand in the water pan... as documented on www.virtualweberbullet.com ... its a good site for those of you that have them... also has lots of good q recipies... check it out for the cuts of meat PDFs... someone might *nudge bill/phil* download them and upload them to our files section...
josh
willkat98
03-04-2004, 09:46 AM
I just looked on thier site and they are charging shipping now... I might look to buy a whole ECB on ebay... they are pretty cheap... might get one at buy it now with no shipping...
josh
No they are not.
I know what it says.
But I bought 3, 3 different orders (seperately)
On the confirmation page of all three, it said $13 plush shipping.
When all 3 charges hit the bill, it was $13, $13, and $13.01.
So I guess one of them had 1 cent shipping.
Probably the one I sent to Mary.
tommykendall
03-04-2004, 09:48 AM
TK: What do you think Dr. Pepper instead of water would be like?
Never really thought about it. Corned beef is already so farking cured, I just figured water would be the way to go. I guess it wouldn't hurt to try and report.
racer_81
03-04-2004, 09:51 AM
TK: What do you think Dr. Pepper instead of water would be like?
Never really thought about it. Corned beef is already so farking cured, I just figured water would be the way to go. I guess it wouldn't hurt to try and report.
Wonder if DP would have more original salinity, thereby reducing it's ability to de-salinize the corned beef as well as regular water?
Where's a chemist when you need one?
parrothead
03-04-2004, 09:52 AM
I also might use sand in the water pan
You ever say that again, I'll take your binkie away.
brdbbq
03-04-2004, 10:04 AM
On the confirmation page of all three, it said $13 plush shipping.
Thye fly 1st Class or packed in cushions ?
willkat98
03-04-2004, 10:08 AM
"Thye"
Are you speaking old english or something, Thyne Brother?
parrothead
03-04-2004, 10:09 AM
Thye fly 1st Class or packed in cushions ?
Nothing but the best for Bill's bbq parts.
Yeah; I think I will (Dr. Pepper soak)
TK: What do you think Dr. Pepper instead of water would be like?
Never really thought about it. Corned beef is already so farking cured, I just figured water would be the way to go. I guess it wouldn't hurt to try and report.
Wonder if DP would have more original salinity, thereby reducing it's ability to de-salinize the corned beef as well as regular water?
Where's a chemist when you need one?
I don't see salt as an ingredient in DP?
parrothead
03-04-2004, 10:24 AM
Yeah; I think I will (Dr. Pepper soak)
Mark, how about cutting that sucker in half and trying both to see which is less salty.
Sure; or maybe one of each Or maybe even a third in Dirt Cheap?
willkat98
03-04-2004, 10:45 AM
Wonder if the Dr P would make it even less salty. Wouldnt the citric/phosphoric acid open up the pores more than plain water?
I must be the only Irishman that doesnt care much for corned beef.
That's what I'm thinking too Bill.
racer_81
03-04-2004, 11:07 AM
Wonder if the Dr P would make it even less salty. Wouldnt the citric/phosphoric acid open up the pores more than plain water?
I must be the only Irishman that doesnt care much for corned beef.
Seems like more open pores would hasten salt movement.
Mark's experiment should give the answer.
brdbbq
03-04-2004, 11:19 AM
Wonder if the Dr P would make it even less salty. Wouldnt the citric/phosphoric acid open up the pores more than plain water?
I must be the only Irishman that doesnt care much for corned beef.
I'm not Irish just a$$hole but I don't care for it much either.
I'm thinking flush three out with water changing the water several time of over the course of 24 hours. Then 1 in Dr. Pepper, 1 in beer and the other plain water overnignt.
parrothead
03-04-2004, 11:26 AM
If you are going to do 3, I would do one completely in DP.
If you are going to do 3, I would do one completely in DP.
Not at first; waste of DP. Flush with h2O a few times then into pure DP overnight.
Jorge
03-04-2004, 11:51 AM
If you are going to do 3, I would do one completely in DP.
Not at first; waste of DP. Flush with h2O a few times then into pure DP overnight.
Following the thread I was thinking, start with DP to open things up and then flush with water, followed by an overnight soak in DP again.
racer_81
03-04-2004, 12:08 PM
If you are going to do 3, I would do one completely in DP.
Not at first; waste of DP. Flush with h2O a few times then into pure DP overnight.
Great. When do we eat?
tommykendall
03-04-2004, 06:10 PM
Following the thread I was thinking, start with DP to open things up and then flush with water, followed by an overnight soak in DP again.
Or - try that sequence over and over for several days and see what happens. :shock:
OR: soak in pure swimming pool acid (muratic?) for a week then neutralize with a box of baking soda, strain, then form the mush into hamburgers
I tried this last month. REALLY FARKING SALTY. I read somewhere that your supposed to soak it overnight, and I think change the water once or twice to pull some of the salt out of the corned beef. Otherwise you apparently condense salt, when you smoke the water out of it.
I'll soaka store bought corned beef at least 2 days--changing water often. no xtra saltiness then it seems. of course b4 cooking will heavily coat in cracked pepper/coriander for kinda pastrami thing
Buzz
Coriander? They use that to make pastrami?
I do---cracked its great---have to check but the ratio is about 3 to 1--
Buzz
brdbbq
03-05-2004, 07:16 AM
Following the thread I was thinking, start with DP to open things up and then flush with water, followed by an overnight soak in DP again.
Or - try that sequence over and over for several days and see what happens. :shock:
If you going to do that why not just buy a brisket ?
smokeypig
03-05-2004, 08:15 AM
you know what you get when you smoke a corned beef?
pastrami without the pepper.
talked to a guy that works at Katz's Deli on Houston Street in Lower Manhattan. They do all their own corned beef and pastrami. Freakin outrageous food.
Try coating it with some cracked pepper and cracked caraway.
Truly Unbelievable....
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