Christmas Eve, no time like the playoffs to jump in the game, right???
So I've done a homemade pastrami, and a tiny brisket flat once (this was terrible), but I've decided to jump on the Costco Prime brisket bandwagon.
Not much prep, but I trimmed the heck out of it, went from nearly 14lb down to 7lb 14oz before injecting.
So you can see I trimmed a good bit off the end, too, at least 2", trying to get away from the really thin edge of the flat... what do you guys do with all this? I watched Aaron Franklin's trimming videos and this was what he recommended, although I may have gotten a little more aggressive than he did. I ended up tossing the back edge of the flat I cut off (heck, this piece alone had to have been about 1½ pounds!) along with all the fat. Well, not tossed, they are in a bag in the freezer waiting for trash day. I don't have a sausage grinder, unfortunately.
I actually forgot to inject it, so I grabbed some beef broth and injected it after I put it on the smoker, I may have gone a little overboard, probably put about 12-14 oz in it. I can't see that it will hurt anything, though.
Made up my own rub, equal parts freshly ground Tellicherry pepper corns and kosher salt, about half that of garlic powder, a little onion powder, cumin and cayenne. Pretty simple.
It went on just about 5AM, dinner time should be 6PM. I'm thinking such a small (now) brisket shouldn't take overly long, I'd expect to be able to pull by 3-4PM, if it isn't getting out of the stall shortly after noon, I'll crutch it in foil. Couldn't find any actual butcher paper, all I have is parchment paper, and it's pretty thin, with a shiny side that makes me think it's waxed or something, I don't think I want to wrap in that. Nowhere around had any actual brown butcher paper, so I'm going to order some of this from Amazon and I'll have it for the next Prime brisket I have sitting in the fridge wet-aging.
I'm finally warming back up a bit, and I think I better go back to bed for a couple of hours...
I'll post more as the day goes on... I sure hope this comes out well, my reputation among the family as the meat guy is on the line.
<edit> Oh yeah, this brisket was supposedly packed on 10/15, so it's well over 60 days aged, maybe even over 80 days. But it smelled just fine when I cut it out of the vacuum sealed plastic. I was a little concerned, so I got a 2nd one a couple weeks ago so I would have a backup, but there was no need. It is fine and dandy.
Now I have another to do mid-January or so, maybe early Feb.
So I've done a homemade pastrami, and a tiny brisket flat once (this was terrible), but I've decided to jump on the Costco Prime brisket bandwagon.
Not much prep, but I trimmed the heck out of it, went from nearly 14lb down to 7lb 14oz before injecting.
So you can see I trimmed a good bit off the end, too, at least 2", trying to get away from the really thin edge of the flat... what do you guys do with all this? I watched Aaron Franklin's trimming videos and this was what he recommended, although I may have gotten a little more aggressive than he did. I ended up tossing the back edge of the flat I cut off (heck, this piece alone had to have been about 1½ pounds!) along with all the fat. Well, not tossed, they are in a bag in the freezer waiting for trash day. I don't have a sausage grinder, unfortunately.
I actually forgot to inject it, so I grabbed some beef broth and injected it after I put it on the smoker, I may have gone a little overboard, probably put about 12-14 oz in it. I can't see that it will hurt anything, though.
Made up my own rub, equal parts freshly ground Tellicherry pepper corns and kosher salt, about half that of garlic powder, a little onion powder, cumin and cayenne. Pretty simple.
It went on just about 5AM, dinner time should be 6PM. I'm thinking such a small (now) brisket shouldn't take overly long, I'd expect to be able to pull by 3-4PM, if it isn't getting out of the stall shortly after noon, I'll crutch it in foil. Couldn't find any actual butcher paper, all I have is parchment paper, and it's pretty thin, with a shiny side that makes me think it's waxed or something, I don't think I want to wrap in that. Nowhere around had any actual brown butcher paper, so I'm going to order some of this from Amazon and I'll have it for the next Prime brisket I have sitting in the fridge wet-aging.
I'm finally warming back up a bit, and I think I better go back to bed for a couple of hours...
I'll post more as the day goes on... I sure hope this comes out well, my reputation among the family as the meat guy is on the line.
<edit> Oh yeah, this brisket was supposedly packed on 10/15, so it's well over 60 days aged, maybe even over 80 days. But it smelled just fine when I cut it out of the vacuum sealed plastic. I was a little concerned, so I got a 2nd one a couple weeks ago so I would have a backup, but there was no need. It is fine and dandy.
Now I have another to do mid-January or so, maybe early Feb.
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