Choosing a big 14 lb packer cut brisket to smoke for thanksgiving. Has anyone used a kosher brisket? Would that affect how to prep, dry-brine overnight etc.? The cut is choice. Would anyone avoid this and find non-kosher instead?
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Welcome ElanP ! I wouldn't think twice about smoking that fine piece of beef. Go about your business as usual such as dry brine overnight after trimming the fat cap to your taste. You will not be disappointed with the results. -
DO NOT brine this if it's truly kosher beef. It has already been brined as part of the koshering process.Comment
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ElanP I have zero experience with a a kosher brisket, but I will say...Welcome, and we'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!Comment
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Thanks so much for the responses! I am concerned about the pre-salted issue since I would otherwise plan to dry brine overnight myself. Also for the price tag on a choice kosher brisket I can go a grade or two up and get a prime or even "wagyu" quality from my local meat purveyor so I think I am better off going that route if I am already committing to spend the $!
Happy Thanksgiving!Comment
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Yeah if you're going to follow a recipe such as Meathead's, and you can get an unprocessed brisket especially a grade or two higher, so much the better! Welcome to The Pit.Originally posted by ElanP View PostComment
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