The color looks right, crust looks good, toasted coriander is supposed to be the dominant flavor in the rub... I'd quibble with the cure, and I could quibble with the rub a bit, but it looks cromulent to me.
That said, it will not produce the high of either Meathead's recipe on the free site, or the Megillah recipe on Kosher Dosher's, but I believe this will work effectively for folks who don't want to spend 5 weeks making a pastrami, as I have done with the Megillah recipe.
Here we go again. Show us what you're cooking! III (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/108549-show-us-what-you-re-cooking-iii) was starting to act a little quirky so we're starting the next round with SUWYC! IV.
Past Show Us What You're Cooking Threads:
SUWYC I (https://pitmaster.amazingribs.com/for
Might've been Spin or Trout who just smokes all the way, no steaming, but I am thinking of making doing a portion like that (using the Kosher Dosher cure and rub) and a portion via the QVQ method. Maybe two chunks of point for side by side.
I'm curious to see what you think will cause this recipe to be a disaster.
Potkettleblack
The problems I saw were: It doesn’t give an amount of liquid for the brine, it says to use Prague powder #2 for a quick wet cure, it says to smoke for 4 or 5 hours with no mention of IT or probe tender. That’s not nearly enough time.
While I use a equilibrium brine, I actually don't think concentration of a wet brine is that big a factor, given a standard weight of the meat and a set amount of salt, and a 12 hour, 4 part rinse. EQ Brine is slower, but clearly superior, as I don't have to rinse.
PP2 vs PP1 isn't that big a deal.
And DAG's result with pictures suggests either he's lying, or his process on time worked.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
The only problem I see with that recipe is that the quantity of water is not specified. Before I read the link that Potkettleblack posted, I wagged 2 quarts. Using Dr. Blonder's calculator, that would give 180ish ppm nitrite. Depending on the source, cure #2 has 1 to 4+% nitrate. Nitrate is not needed, but the 30-120ish ppm is well within FDA/CFR recommendations. Reading Potkettleblack's link, seems that the recipe should call for 6.5 cups water, so actual ppm's are a little higher.
As to cooking time, the result may be a little chewy, but 4-5 hours may well be adequate for wagyu brisket point.
So it's hard to say that it's a disaster. I wouldn't do it that way, but you can find much worse recipes on the web
Last edited by johnec00; April 22, 2019, 10:49 AM.
The time was my biggest issue. It says to cook at 225-275. Four hours at 225 is not even close. I’m usually around 7 hours at 275 for a piece that size. Cooker type will make a big difference as well. The nitrates and no water amount given for the brine is not that great either.
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