Brining Brisket

[auscos]

Anybody do this? I know its how they make "corned beef," but that stuff is also full of nitrates and nitrites, usually. I am talking about a salt/sugar brine followed by a slow smoke.

Experiences?

Thoughts?

[Bigmista]

Brined, smoked Brisket. Isn't that Pastrami?

[auscos]

Brined, smoked Brisket. Isn't that Pastrami?

Hmmm, I guess so, technically:

Beef Pastrami
Source: Emeril Lagasse, 1999

2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper
6 cups water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 beef brisket (about 4 to 5 pound
2/3 cup coarsely ground black pepper

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.

In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour.

Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Preheat the smoker.

Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two thirds of the berries and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in a smoker and smoke for about 4 hours.

Remove from the smoker and cool for 30 minutes.

lace the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for 2 hours.

Remove from pan and cool completely. Slice into thin slices and serve.



That three week thing seems a bit unrealistic for me (until I get a second refrig.). Maybe 48 hours would be do-able. Also, I think I would do the regular smoke and wrap on the meat, leaving out the water cooking.

[ringo]

I know this is late but I have been on the road for a while. I made my own corn beef for St. Patty's day this year. That recipe is almost identical to what I used and for the same amount of time. I brine all of my briskets for one to three days using a 40-50% brine (you will know when you reach 40% by throwing an egg in the brine as it boils, at 40% it will float). That's my two cents worth.

Ringo

[ckkphoto]

I have brined ALOT of briskets for regular Q. 1-2 cups salt per 2qts water, and beer and garlic and garlic, and uh garlic, then cayenne and pepper, some worsey sauce. Soak overnight, inject if you can, and before smoking, rub as normal, then when you smoke cut your time back by twenty percent of your normal.

[auscos]

I have brined ALOT of briskets for regular Q. 1-2 cups salt per 2qts water, and beer and garlic and garlic, and uh garlic, then cayenne and pepper, some worsey sauce. Soak overnight, inject if you can, and before smoking, rub as normal, then when you smoke cut your time back by twenty percent of your normal.

Intersting. Please expand on the different end result as opposed to not brining,

thanks

[ckkphoto]

It is more tender (will be mushy if you cook it too long) and FAR more flavorful. If you are all about just salt and pepper on the meat, its not for you. But if you want all the spices in every bite with no need for sauce or salt or pepper at the table, give it a try. And be sure to cut back on the cook time 20%. It is too salty for some, but we never have leftovers when I serve it for company, and I have had people ask if they can take some home.

[auscos]

It is more tender (will be mushy if you cook it too long) and FAR more flavorful. If you are all about just salt and pepper on the meat, its not for you. But if you want all the spices in every bite with no need for sauce or salt or pepper at the table, give it a try. And be sure to cut back on the cook time 20%. It is too salty for some, but we never have leftovers when I serve it for company, and I have had people ask if they can take some home.

Thanks,

I have company over for dinner Thur night, I think I pull one of those market trims out of the freezer this afternoon and throw it in a brine. I will stay frozen I am sure for close to a day, then a few hours of brining thawed before cooking. I doubt that's ideal, but I will give it a shot.

[auscos]

I just noticed that your recipe had no sugar.. all brines I have done before did.. do you purposely leave it out?

Btw I usually use no marinate, no sauce, no seasonings. I will have sauce on the table for those that want it, but I typically try to make the meat stand alone.

[ckkphoto]

When I brine, I usually grab whatever sounds good. There is ALWAYS salt in the brine, but the sugar comes from Dr. Pepper or coca cola if I use those in place of beer. Typically sugar was used when curing to knock back the saltiness. But since the salt content is so much lower for smoke cooking (as opposed to preserving) sugar is optional, AND I just don't think brisket needs to be sweetened. If you are a plane meat type, don't brine the whole brisket, do half without so that you can taste them side by side.

[willkat98]

If you are a plane meat type,

Had that on a flight to L.A. a few years back

Tasted like $hit

[ckkphoto]

oops had a phil typing fingers episode! :wink:

[willkat98]

oops had a phil typing fingers episode! :wink:

Sorry Ck, couldnt resist.

I still got like 4 bottles of red waiting to send you. Hope they get better with age

[BigAl]

If you are a plane meat type,

Had that on a flight to L.A. a few years back

Tasted like $hit

Now that is funny.....not sure what $hit tastes like but that plane meat is not good!

[ckkphoto]

I still got like 4 bottles of red waiting to send you. Hope they get better with age



LOL It won't age long here!!! I haven't opened a BOTTLE of wine in a while, nothing but the finest in box wines for us lately! What's our secret? Volume! :lol:

[kcquer]

And be sure to cut back on the cook time 20%.

ckk, do you still shoot for similar internal temps (190-200) or should target temps be lowered as well?

[ckkphoto]

Temps are the same, you will just get there quicker.

[kcquer]

Temps are the same, you will just get there quicker.

Thanks, I can just figure as normal, only difference is dinner won't be late :D