Thanks for all the help. Would never have thought to put the rub on the day before. It’s always a comfort having you all in my kitchen 👍
Woof woof - barkelicious!
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Thanks for all the help. Would never have thought to put the rub on the day before. It’s always a comfort having you all in my kitchen 👍
Woof woof - barkelicious!
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My progress...
Followed MH's corned beed calculator. Done!
Desalinated overnight, 8-hours, per Kathryn's recipe above. Done!
Used MH's pastrami rub recipe. Done!
Will let rub season for 48-hours per Kathryn's recipe above. In process
Cook/smoke coming up on Friday or Sunday.
Question JCBBQ: How long did yours take to cook/smoke? I need a guideline to plan my hang-around time as I've never cooked/smoked a beef brisket before.
Note regards pics: My brisket was heavy at 6.8-lbs so I cut the thinnest portion off and froze it to make classic corned beef Reubens later. The knife in the picture reflects my iPhone flash to better illuminate the color of the meat after having brined it into corned beef. That's the only reason the knife is in the picture.Attached FilesComment
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JCBBQ - love your comments and help! My smoker heats indirectly from the bottom. It's a gravity fed MasterBuilt so I can dial in whatever temp I want. It's basically a home oven with smoke. Does your smoke cook from the bottom and the foil boat protects the bottom? If not, what is the point of the boat? I know... I'll go back and read Spinaker, too! -
I’ve got a Primo XL. It’s a kamado - heat comes from below. I started using the foil boat method while cooking full packers. In a nutshell it speeds through the stall, protects thinner sides of the brisket and creates a nice bark. Leroy and Lewis have some YouTube vids when you want more info
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