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Whole Beef Brisket on sale

Thread in 'Cooking & Recipes' started by DinkyDau, Mar 10, 2021.

  1. gh1950

    gh1950 The Hen that laid the Golden Legos

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    if you want to make corn beef, go on line and buy some commercial grade pickling spice. I go to Allied Kenco, but there are a number of good spice suppliers. The spice mixture you get in the grocery store is too "mild" because it is intended for pickling vegetables, not 2 or 3 inches of beef.

    Also, when you go to cook it, a good soak in cold water for several hours help the cure equalize. Cures in store bought corn beef are not as strong because they are vacuum packed.

    Been making my own corn beef for years, and this is something I learned from trial and error, not something I read on the interwebs.

    BTW, if you lightly smoke your corned beef, it becomes pastrami and you save even more money.

    When you go to cook it, give it a long soak in cold water. This helps the brine/cure to equalize, and removes some of the salt. Don't worry, you can't "uncure" it. Store bought corned beef has a weaker brine, because it is vacuum packed.
     
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  2. palmettomoon

    palmettomoon NRA Life Member Wayne LaPierre & Chris Cox Hater

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  3. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    I got a 4# container to try out, probably gonna add some stuff to it...seemed like the most cost-effective way to get enough...

    20210313_145109.jpg
     
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  4. gh1950

    gh1950 The Hen that laid the Golden Legos

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    That's the way to do it.
     
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  5. FireLt

    FireLt Tracker Supporter

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    Tag says $5.99. It’s Choice not Prime.
     
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  6. gh1950

    gh1950 The Hen that laid the Golden Legos

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    I've made corned beef for years, and see no reason to use prime. Even standard is o.k. - you're going to tenderize it with brine and pickle and cook it for 4- 6 hours. By the time it's cooked fork tender you can't tell what grade it started out.
     
  7. JSoko

    JSoko ODT Junkie!

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    Thank You DinkyDau
    got one in Cartersville
    sticker said You Saved $34

    now to decide about cutting in 1/2, we will never eat the full amount
    PS: my 1st Brisket on the smoker
     
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  8. Old_School

    Old_School ODT Junkie!

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    Thanks to @DinkyDau, I had a brisket flat to pull out of the freezer for Mother's Day! After thawing, I seasoned with Kosher salt, garlic granules, onion powder, and black pepper and put in the fridge overnight. Got the Bubba Keg fired up about 7:30 this morning and the brisket went on about 8:30 @ 250°.

    After 4 hours, I wrapped in butcher paper, and @ 4:00 pm it had hit an internal temp of 205°. Just about fell apart as I was slicing it a few minutes ago...outstanding flavor & juicy as could be.

    Thanks again, DinkyDau![​IMG][​IMG][​IMG]

    Sent from my SM-G781U1 using Tapatalk
     
  9. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    Wow, that looks good!
     
  10. BigPrince

    BigPrince Frontiersman Supporter

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    Did pastrami for Mother’s Day. Don’t have to but I always use prime whole packer for brisket. Seperated the muscles and trimmed into 4 parts. 21day cure and then smoked on the egg at 225 for about 12hrs. Pic of one of the 4 chunks. It's heaven.
     

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