I did the full Katzs Deli brisket smoke / steam last weekend, and it turned out awesome.
What I couldn't find, however, was an 'artisan brined' corned beef from any local butcher, and didn't have the time to do my own, so I bought a local Maple Leaf corned beef (raw, cryopack, in the brine) and used that.
Made the rub from scratch using Meathead's recipe, and did the whole smoke/steam on a WSM.
Now here's my current predicament:
That was SO GOOD, that I immediately went down to my local butcher and bought a 1/2 brisket, which I butchered into 4 chunks, and got them into a poultry bag with the full brine:
That was Sunday Morning, so as of today, it's been brining for 6 days.
I plan on doing the full smoke tomorrow through the day, and then doing the steam for a family gathering on Sunday morning.
Getting to the predicament -- it's this:
Meathead suggests letting the rub sit for a few days after the brine, but I don't have that much time.
Would it be more important to let the brisket sit in the brine for another 24 hours, then just slap the rub on before it goes in the smoker?
Or nix that last day of brining, and get the rub on in the fridge for the next 24 hours?
Which would be more beneficial?
What I couldn't find, however, was an 'artisan brined' corned beef from any local butcher, and didn't have the time to do my own, so I bought a local Maple Leaf corned beef (raw, cryopack, in the brine) and used that.
Made the rub from scratch using Meathead's recipe, and did the whole smoke/steam on a WSM.
Now here's my current predicament:
That was SO GOOD, that I immediately went down to my local butcher and bought a 1/2 brisket, which I butchered into 4 chunks, and got them into a poultry bag with the full brine:
That was Sunday Morning, so as of today, it's been brining for 6 days.
I plan on doing the full smoke tomorrow through the day, and then doing the steam for a family gathering on Sunday morning.
Getting to the predicament -- it's this:
Meathead suggests letting the rub sit for a few days after the brine, but I don't have that much time.
Would it be more important to let the brisket sit in the brine for another 24 hours, then just slap the rub on before it goes in the smoker?
Or nix that last day of brining, and get the rub on in the fridge for the next 24 hours?
Which would be more beneficial?
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