Phases one, two, three, & four.
- Overnight dry rub
- Develop the bark, low and slow.
3. Allow the brisket to rest open in a warm oven. Or in my case draped with a light weight flour sack towel in the hot AZ. Sun. This allows the bark to set.
4. Rest wrapped and covered in an insulated cooler. I rest mine in the microwave. The outside vent keeps it toasty warm. This last rest could be as short as an hour, ( if you're hungry) or as long as four hours if you want to continue to tenderize. I will land somewhere in-between today.
I'm interested in your technique because I make my own corned beef from brisket.
Boy, remember when brisket was a cheap cut of meat?!
That was a good few months ago. In fact it was about time I used the flat half.
The process was pretty simple. I dry rubbed a mostly pepper mixture overnight. I smoked at 250°F. The rest was by eye. The plan was to wrap in butcher paper at 170° F then continue to smoke until 195°F. However, the brisket looked very moist. I decided not to wrap. At 250° F it only took four hours to reach 195°F internal. Once it reached temperature, I let it rest covered loosely with a four sack towel in the warm AZ. Morning sun. That step lasted 1.5 hrs. I was shooting for 1 hr. But we returned from shopping late. The next step was to wrap the brisket in butcher paper, then in a towel. It was set to rest inside the warm microwave oven for 4 hrs. It turned out really well. I will try and find some photos of my pastrami. I was quite proud of that!
Observation
Next time I will set the smoker for 225°F. For a slower cook.
Will F.
Edited to add the finished product.
Cauliflower pizza for lunch!
The par- baked base just came out of the oven
Your meals all look wonderful. I don't have a smoker, so it'll just be corned beef for the time being.
I don't mind its being brown, instead of pink, but I read once that adding a couple cups of celery juice to the brine would turn the meat pink. Natural nitrites. Maybe I didn't add enough, but never noticed any difference.
You don't need much. That being said, it is best to follow a curing recipe from a trusted source.
Will F.
Pastrami
I’ve got to defrost my brisket and get smoking! Yours looks great. I need to do a pastrami too.
It will be a while before I buy a whole brisket again. You son Dean will get half of this brisket. As. You can see I am striving to exercise portion control. Smile 😁. That being said, life goes on. Tomorrow will be a real from skin to topping N Y. Style pizza!