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Smoked Meat
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dirty_denim86
Posts: 138
Just started the first steps in making smoked meat.
I have a 14lb Brisket using the ultimate smoked meat recipe posted here on the forum as many of you have...
http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1
I had a couple of questions:
1) I was wondering if having this cure in my fridge will cause any damage to the other items in my fridge?
2) What is the purpose of flipping the brisket twice daily?
I have a 14lb Brisket using the ultimate smoked meat recipe posted here on the forum as many of you have...
http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1
I had a couple of questions:
1) I was wondering if having this cure in my fridge will cause any damage to the other items in my fridge?
2) What is the purpose of flipping the brisket twice daily?
Comments
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1 no but your significant other may ask questions
2 redistribute the cure so the meat gets evenly curedChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:1 no but your significant other may ask questions
2 redistribute the cure so the meat gets evenly cured
Would you happen to know what the internal temperature should be when pulling the brisket off of the smoker? -
195-205. Probe with tooth pick if no resistance it's doneCentral Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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I've never made that recipe but it looks tasty! As @jabam said a brisket is usually done around that range. I'm not sure if the cure affects it much. Keep us posted!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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jabam said:195-205. Probe with tooth pick if no resistance
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I just made a pastrami and it was a very similar process. Shorter time in the brine but almost identical. I removed mine at 150* based on the recipe in the book Charcuterie by micheal Ruhlman (great book). It worked perfect. I ate it for dinner just a couple hours ago.
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@theyolksonyou sorry I'm sleeping at the wheel.
My smoked meat is done in a wet brine. I have never done the dry brine myself. The person who gave me the wet brine recipe say its fool proof since the cure and salt are dissolved in the water it touches the meat everywhere.
To answer your first question everything else will be fine in the fridge.
I have a simple approach for cooking.
1. Smoke till an internal temp of 180f and steam till probe tender (195f-205f) all the same day.
2. Smoke till probe tender (195f-205f) no steaming. -
Tinyfish said:@theyolksonyou sorry I'm sleeping at the wheel.
My smoked meat is done in a wet brine. I have never done the dry brine myself. The person who gave me the wet brine recipe say its fool proof since the cure and salt are dissolved in the water it touches the meat everywhere.
To answer your first question everything else will be fine in the fridge.
I have a simple approach for cooking.
1. Smoke till an internal temp of 180f and steam till probe tender (195f-205f) all the same day.
2. Smoke till probe tender (195f-205f) no steaming.
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is there anything that needs to be done while it's curing other than flipping the meat? I was thinking of checking on it to make sure the cure is evenly spread on the brisket.
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Just soaked it for 3 hours fried up a small piece of the point it's still pretty salty should I let it soak for another hour or so?
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Just pulled the meat off the egg I smoked it for 4 hours then wrapped it in foil for another 3.5 hours at 250.
I was expecting it to take longer to get to 180F internal temperature but the cook only took 7.5 hours it was a 14lb brisket.
I let it rest for a few hours then wrapped it and tossed it into the fridge overnight. I'm going to steam some this afternoon until it reaches 195-200F.
Here is a picture when it came off the egg:
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Hey Dirty are you sure this was your first attempt because that looks spectacular, congratulations! !
The only bad thing like I said about smoked meat is the wait for the curing.
Look around for some sugar maple wood chunks for your next one, its worth it.
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