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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-01-2017, 08:37 PM   #16
rudomundo
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That's corned beef, not brisket.
More like a lazy man's injection. Equilibrium brine to 1.5%. No nitrite or nitrate, so definitely not corned beef or pastrami.
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Old 10-01-2017, 08:49 PM   #17
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Don't think seven days is enough to corn a brisket. I've always done at least two weeks, sometimes three.
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Old 10-01-2017, 09:01 PM   #18
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Quote:
Originally Posted by rudomundo View Post
What is the reason for the wet brine?
Gets the salt in there. All the way in there. My rub is nothing but ground black pepper.
That smoke ring shows how far the brine actually penetrated. Try cooking one with out the brine and add salt to your rub. It’s worked for me for years
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Old 10-01-2017, 09:19 PM   #19
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That smoke ring shows how far the brine actually penetrated. Try cooking one with out the brine and add salt to your rub. It’s worked for me for years
Cool. Definitely will do. Thanks!
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Old 10-01-2017, 09:30 PM   #20
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Looking at your recipe it sounds as though you're giving this piece of meat MAYBE 10 minutes of smoke? Looks more like a piece of beef that has been roasted to about 165° than a smoke ring. If this is how you prefer your brisket then right on.
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Old 10-01-2017, 09:44 PM   #21
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Looking at your recipe it sounds as though you're giving this piece of meat MAYBE 10 minutes of smoke? Looks more like a piece of beef that has been roasted to about 165° than a smoke ring. If this is how you prefer your brisket then right on.
Smoked three hours at 150°. Sorry if that didn't come through. Tasted OK to me, but I know what you're saying.
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Old 10-01-2017, 09:49 PM   #22
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Quote:
Originally Posted by LYU370 View Post
Don't think seven days is enough to corn a brisket. I've always done at least two weeks, sometimes three.
Very true. I’ve gotten mine down to 7days if I help it by injecting the thicker parts. But if you don’t inject there can be uncured parts in the middle if you don’t stretch it out longer.
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Old 10-05-2017, 03:25 PM   #23
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I personally wouldn't care what anyone else thought as long as you are happy with the result.

So feel free not to care about what I have to say below...

I have absolutely no desire to reinvent the wheel or pretend I am some mad scientist when it comes to barbecue. If you like tinkering, then that's fine...more power to you. But me? I season with S&P, put it on the pit, and take it off when it's tender. Have fun!
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Old 10-05-2017, 05:11 PM   #24
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As long as you enjoy the end result, that is all that matters.

Soaking meat in a salt solution is exactly how old-fashioned corned beef was made. The three-day brining period is a great technique for keeping the brisket moist.
(http://www.myrecipes.com/recipe/new-...e-pickled-beef)

Not really what we call corned beef today because of the lack of the spices, but many Europeans refer to this as salted beef, cured but no added spices.

You can still make pickled/salted/corned beef without a curing agent and it will still be red. Recipe claims the curing time is 3 to 5 days without nitrites/celery juice. See - http://blog.junbelen.com/2010/03/15/...-free-at-home/

https://wellnessmama.com/4420/corned-beef-brisket/

http://www.davevanderwekke.com/recip...thout-nitrates

http://www.myrecipes.com/recipe/new-...e-pickled-beef

.
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Old 10-05-2017, 05:49 PM   #25
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It's brisket. I'd hit it.
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Old 10-05-2017, 06:35 PM   #26
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If it tasted good, that's all that matters.....period.......end of sentence.
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Old 10-05-2017, 10:22 PM   #27
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I don't doubt its good, I'm skeptical if it's better than it would be if you straight old school rubbed it down in S&P and threw her on the smoker till she hit 200. That's a challenge!

Nice creativity. I've sous vide everything except a brisket I feel like..
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Old 10-06-2017, 10:57 AM   #28
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Quote:
Originally Posted by rudomundo View Post
Yeah, but no sodium nitrite, I swear.
Still, I'm guessing it was partially cured with that amount of time in the brine.
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Old 10-06-2017, 12:05 PM   #29
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doesnt look like a smoke ring to me, just looks like it is cured around the edges of the meat.

and yes just salt will cure it
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Old 10-06-2017, 08:01 PM   #30
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I agree that I would be concerned about the taste for being brined that long, but if you where happy with the results that is all that matters!

Some woods also will cause a deeper smoke ring and penetrate more also, so it could be a combination of wood and the brine.

CBJs are taught to ignore the smoke ring all together, so just be happy with some killer tasting Q!

I think it looks a little odd, but it wouldn't stop me from digging in!
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