Beef brisket.
Prime.
Costco.
17.53lbs
Trimmed and separated. 5lb 6.9oz removed.
Brine cured for 8 days per Meathead's calculator. Used that for the salt numbers. Just at 3 gallons of distilled water. Placed in a brine bag and put in the bottom crisper drawer of my garage fridge for 8 days. Removed, rinsed, placed back in the bag and covered with plain cold tap water for about 12 hours.
Removed the next morning from the desalination water, dried thoroughly with paper towels and rubbed with a mixture of 16 mesh black pepper and coriander powder. Back in the fridge to dry. About 36 hours drying in the fridge.
Now, ready to smoke! Hoping I desalinated it enough, and it won't come out horribly salty!
Onto the Yoder YS480 pellet smoker. Pit Boss Competition Blend pellets. 225ºF - plan is overnight, get up early when it gets to the 175ish mark, foil boat to roughly 195-198ºF, then pull and wrap and hold at 150ish. Thanksgiving dinner to be served around 2PM. Hoping it'll come off to hold around... 9-10AM? That'll give me a good 4 hours or more of holding. More would be good, but with a pellet smoker, I want to set the temp low for more smoke flavor, as I don't want to babysit the offset all night. Got too much other cooking to do tomorrow.
On to the smoke!
Crossing my fingers! Ain't done a whole brisket from-scratch pastrami in a long time. Prolly a couple-three years. Hoping it turns out!
<Edit> Forgot to post the Fireboard link!
Prime.
Costco.
17.53lbs
Trimmed and separated. 5lb 6.9oz removed.
Brine cured for 8 days per Meathead's calculator. Used that for the salt numbers. Just at 3 gallons of distilled water. Placed in a brine bag and put in the bottom crisper drawer of my garage fridge for 8 days. Removed, rinsed, placed back in the bag and covered with plain cold tap water for about 12 hours.
Removed the next morning from the desalination water, dried thoroughly with paper towels and rubbed with a mixture of 16 mesh black pepper and coriander powder. Back in the fridge to dry. About 36 hours drying in the fridge.
Now, ready to smoke! Hoping I desalinated it enough, and it won't come out horribly salty!
Onto the Yoder YS480 pellet smoker. Pit Boss Competition Blend pellets. 225ºF - plan is overnight, get up early when it gets to the 175ish mark, foil boat to roughly 195-198ºF, then pull and wrap and hold at 150ish. Thanksgiving dinner to be served around 2PM. Hoping it'll come off to hold around... 9-10AM? That'll give me a good 4 hours or more of holding. More would be good, but with a pellet smoker, I want to set the temp low for more smoke flavor, as I don't want to babysit the offset all night. Got too much other cooking to do tomorrow.
On to the smoke!
Crossing my fingers! Ain't done a whole brisket from-scratch pastrami in a long time. Prolly a couple-three years. Hoping it turns out!
<Edit> Forgot to post the Fireboard link!
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