My first try at curing a brisket. I started with a 12 lb whole packer but ended up with just under 5 lbs after trimming the fat. I am using Meathead's recipe which calls for "about 4 lbs" of meat. Does anyone see a problem with me using a little under 5 lbs with this recipe?
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p.s. I will be a little more choosy with the fat content next time! -
I just realized there is a scaling calculator in Meathead's "Curing Meat" lesson. I am well within the safe limits.Comment
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CaptainMike, Let us Know How It Turns Out! Pic's Please! Good Luck! 👍👍🍀👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanComment
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Wow! Was that a fatty piece or are you an aggressive trimmer, or both? This has to be the greatest span of gross to net I've seen yet.
Great news is from here on out, you got this!Comment
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Did you scrap the point and just go with the flat after trimming to get to this weight? Or was there 7 pounds of fat on this packer??Comment
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That cow ate well! #lifegoalsComment
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Following along as this is going to be in the VERY near future for me.Comment
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I purchased a 19.95 lb brisket that weighed exactly 10 lbs after trimming. HUGE fat cap, especially on that one side where it will flare out. I left the normal 1/8-1/4" under the flat end.
I need to do another pastrami so I can test the post-smoke sous vide. I guess I will eat some too.
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So I tried the sous vide pastrami and had an epic fail. The pastrami was larger than my chamber sealer would handle. So I used the Weston with the pattern bags. First time using patterned bags in the sous vide. Smoked to internal of 170, fridge overnight, then 2 days at 185. 4 hours at 203. The bag couldn't take the heat and failed. What a nasty mess. Anyone know of patterned bags specifically rated for long sous vide cooks?Comment
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@rfeustal , I'm guessing you didn't need to bring that to such a high temp when doing sous vide for that amount of time. Here are some notes on doing brisket I've taken down. Pastrami should be about the same as the uncured brisket:
=== brisket or chuck roast
Another guy did brisket, 4 hours on KBQ at 225, iced and stored, then 4 hours sous-vide at 185, then sear to restore bark. Looked good.
Potkettleblack likes 135-140 for 48-72 hours, then ice, then smoke to desired bark (brisket). Breadhead concurs.
(@potkettleblack): So, I know JKLA and ChefSteps like hotter temps and shorter cooks for their Sous-B-Cue, but I'm gonna state a minority opinion. Chuck, do at 130-135 x 48-72, until it passes a pinch test. Brisket, same time, same temp, same test. The pinch test is a key concept for sous vide, just like probe tender for traditional BBQ.
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Personally, I don't have a problem breaking down a piece of meat if it won't fit in the bag.
- EdComment
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Well, I have 5lbs of brisket and 2lbs of short ribs cured, soaked, and rubbed now resting in the fridge awaiting tomorrow's smoke. I started off intending to simply do a corned beef, but decided to take the next step and make pastrami. After patting on the rub the aroma was fantastic. I even got my wife to do the "smell my fingers" and she agreed!
I'm following MH's recipe, but intrigued by the sous vide method. Are standard vac-seal bags OK, or do I need something special?Comment
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