Mummified Brisket

Canugghead · July 15

for Montreal Smoked Meat, my no flip no mess way.

Started with two overlapping strips of restaurant-size wrap. While I held the brisket above the table, my helper sprinkled crushed pepper below to make a crime scene outline. Filled the footprint evenly with 1/2 the cure and seasoning...

Dropped the brisket on the footprint...

Covered top with remaining cure and seasoning.

Image: https://us.v-cdn.net/5017260/uploads/editor/e9/st2ahcp4kwsc.jpg

All wrapped up.

Sleeping in fridge for ten days, turning twice daily. To be followed by rinse, rest, smoke and steam.

zaphod · July 15

1 2 3

lousubcap · July 15

You have the MSM process dialed in. Looking forward to your victory postings. A banquet waiting to happen.

GrateEggspectations · July 15

Inventive seasoning application. In case you haven’t seen them before, these tubs are pretty clutch for keeping mess to a minimum while applying seasoning thr traditional way. Also can be used as brining containers, etc.

https://bbqdripez.com/en-ca/collections/prep-tubs?srsltid=AfmBOooo3fWDAKZcFy6lrdj4dKqlFKNkyK02EZcpnIJmq9zPutdilbqm

Lots of knockoffs on Amazon.

Canugghead · July 16

@zaphod Sorry I'm thick, that went right over my skull

Canugghead · July 16

@lousubcap Thanks Cap, not sure if it's a blessing or curse, it's the only way I'm able to cook brisket without screwing up!

paqman · July 16

crime scene approach is very smart!

Canugghead · July 16

@GrateEggspectations Grate contraption there but not for me for several reasons:
1) As you well know, I'm downsizing. No new toy unless it's impossible to resist.
2) That thing can't accommodate a whole packer, even it it did, how do I turn the brisket over?
3) Collapsible folds and creases won't be fun to clean up. I didn't even have to wipe the table after processing that brisket.
4) Will be challenging to find space for it in the cupboard or fridge for it for smaller cuts.
5) I'm cheap!

shtgunal3 · July 16

Can’t wait for the money shot on this!

caliking · July 16

Loved MSM when I tried it in Montreal a few years ago, so I really hope this is going to be a step-by-step tutorial @Canugghead . I have it bookmarked!

Paolo · July 16

Beatiful!
Looking forward to the next episodes

GrateEggspectations · July 16

Canugghead said:

@GrateEggspectations Grate contraption there but not for me for several reasons:
1) As you well know, I'm downsizing. No new toy unless it's impossible to resist.
2) That thing can't accommodate a whole packer, even it it did, how do I turn the brisket over?
3) Collapsible folds and creases won't be fun to clean up. I didn't even have to wipe the table after processing that brisket.
4) Will be challenging to find space for it in the cupboard or fridge for it for smaller cuts.
5) I'm cheap!

Killjoy.

Canugghead · July 18

caliking said:

Loved MSM when I tried it in Montreal a few years ago, so I really hope this is going to be a step-by-step tutorial @Canugghead . I have it bookmarked!

Thanks but I've posted the deets many times in the past, it's getting repetitive and boring

Canugghead · July 18

@GrateEggspectations Sorry to rain on ...

caliking · July 18

Canugghead said:

caliking said:

Loved MSM when I tried it in Montreal a few years ago, so I really hope this is going to be a step-by-step tutorial @Canugghead . I have it bookmarked!

Thanks but I've posted the deets many times in the past, it's getting repetitive and boring

The forum search function actually worked, and I bookmarked an earlier thread with the specifics

Hardly boring, though. I'm kinda sad that I ran out of the Schwartz's rub I had.

Canugghead · July 20

@caliking, Is Schwartz rub kind of similar to Montreal Steak spice? What do you use it on?

As for my MSM cooks, instead of steaming gently for about four hours to finish, I always wanted to try SV instead. It would probably work but I'm too chicken to deviate. Maybe this time I'll steam the point and SV the flat.

Anyone has advice on time and temp for SV after brisket was smoked to 160 and rested/chilled?

caliking · July 20

Don't know if this helps, but see @The Cen-Tex Smoker's mother-of-all pastrami threads, which is somewhat adjacent to MSM (I think):

https://eggheadforum.com/discussion/1205811/holy-grail-pastrami/p1

The first post (long read) has his starting info re: SV, but includes steaming after. Not sure if that's what you're looking for.

The Schwartz's rub is like Montreal steak rub IMO, and its my go-to for steaks, prime rib, beef things. I must have put it on everything, since I finished it!

Canugghead · July 21

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

caliking · July 22

Watching this. You’ve got MSM dialled in, so looking forward to the SV experiment.

fishlessman · July 22

Canugghead said:

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

have you tried a pressure cooker
have had good luck with pastrami points finished in steam in the pressure cooker with the slow release. 20 minutes for a 5 to 6 pound chunk and then shut the stove off and walk away

paqman · July 22

caliking said:

The Schwartz's rub is like Montreal steak rub IMO, and its my go-to for steaks, prime rib, beef things. I must have put it on everything, since I finished it!

I was going to write a long answer and then AI came to the rescue 🤣😂

The original Montreal steak seasoning—also known as Montreal steak spice—has its roots in the dry rub used for Montreal smoked meat, which itself was inspired by Romanian pastramă. It was popularized in the 1940s–50s by Morris “The Shadow” Sherman, a broilerman at Schwartz’s Deli in Montreal, who began using the deli’s pickling spices on steaks A.

🥩 Core Ingredients

While recipes vary slightly, the classic blend typically includes:

• Coarse salt

• Black pepper

• Garlic powder

• Onion powder

• Coriander

• Dill seed

• Red pepper flakes

• Sometimes paprika and mustard seed are added for extra depth

Canugghead · July 23

fishlessman said:

Canugghead said:

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

have you tried a pressure cooker
have had good luck with pastrami points finished in steam in the pressure cooker with the slow release. 20 minutes for a 5 to 6 pound chunk and then shut the stove off and walk away

Good idea but won't work for me... I usually do whole packer that won't fit even the oversized pressure cooker we use for canning. Also, the canner is not induction compatible.

paqman · July 23

Steaming is usually just before serving, are you serving the whole brisket at the same time?

fishlessman · July 23

Canugghead said:

fishlessman said:

Canugghead said:

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

have you tried a pressure cooker
have had good luck with pastrami points finished in steam in the pressure cooker with the slow release. 20 minutes for a 5 to 6 pound chunk and then shut the stove off and walk away

Good idea but won't work for me... I usually do whole packer that won't fit even the oversized pressure cooker we use for canning. Also, the canner is not induction compatible.

i finish it with just the point cut. with the store bought corned beef i start with i try and stock up with points when on sale after st pats day. if reheating alot i also use the pressure cooker but when just making a single sandwich i pack the sliced meat in a coffee cup with a tablespoon or so of water, pack paper towels on top and a quick nuke til i see steam. a whole packer wouldnt work and i probably will never buy one again with new england prices

Canugghead · July 23

paqman said:

Steaming is usually just before serving, are you serving the whole brisket at the same time?

Most of the time, yes.

Canugghead · July 23

fishlessman said:

Canugghead said:

fishlessman said:

Canugghead said:

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

have you tried a pressure cooker
have had good luck with pastrami points finished in steam in the pressure cooker with the slow release. 20 minutes for a 5 to 6 pound chunk and then shut the stove off and walk away

Good idea but won't work for me... I usually do whole packer that won't fit even the oversized pressure cooker we use for canning. Also, the canner is not induction compatible.

i finish it with just the point cut. with the store bought corned beef i start with i try and stock up with points when on sale after st pats day. if reheating alot i also use the pressure cooker but when just making a single sandwich i pack the sliced meat in a coffee cup with a tablespoon or so of water, pack paper towels on top and a quick nuke til i see steam. a whole packer wouldnt work and i probably will never buy one again with new england prices

To reheat small portions...
- when lazy we nuke with wet paper towel at medium heat
- since the induction stove boils water almost instantly, we often steam in small pots

I stock up on packers when on sale at $4.99/lb at grocery stores. The interesting thing with packers here is, with the exception of Costco, they are not easy to find when not on sale.

fishlessman · July 23

Canugghead said:

fishlessman said:

Canugghead said:

fishlessman said:

Canugghead said:

@caliking Thanks for the link. Read the whole thread, unfortunately all three links are no longer valid but I got a good idea. Yes pastrami and MSM are cousins, although the recipe I follow is easier with fewer ingredients and steps.

IMO the biggest difference is tenderising the meat by the long SV vs. long steam. I don't mind that I still have to steam to warm up for service but it'll be even easier to time/manage.

For this cook, I'm going to split the point and flat before smoking (hot only), then finish the point the old way (don't want all my eggs in one basket so to speak) and use the flat for the SV experiment. I will be using the Flame Boss as insurance for the 30-hr SV in case things go south like Centex's 3rd cook.

have you tried a pressure cooker
have had good luck with pastrami points finished in steam in the pressure cooker with the slow release. 20 minutes for a 5 to 6 pound chunk and then shut the stove off and walk away

Good idea but won't work for me... I usually do whole packer that won't fit even the oversized pressure cooker we use for canning. Also, the canner is not induction compatible.

i finish it with just the point cut. with the store bought corned beef i start with i try and stock up with points when on sale after st pats day. if reheating alot i also use the pressure cooker but when just making a single sandwich i pack the sliced meat in a coffee cup with a tablespoon or so of water, pack paper towels on top and a quick nuke til i see steam. a whole packer wouldnt work and i probably will never buy one again with new england prices

To reheat small portions...
- when lazy we nuke with wet paper towel at medium heat
- since the induction stove boils water almost instantly, we often steam in small pots

I stock up on packers when on sale at $4.99/lb at grocery stores. The interesting thing with packers here is, with the exception of Costco, they are not easy to find when not on sale.

i dont see packers at the local grocers(just small flats with the fat fully trimmed off). when i do see full packers they are around 10 bucks a pound for a lousy cut and higher at the butchers.

paqman · July 29

I’ve been craving Schwartz’s MSM since it was discussed above.

I accompanied my mom to some medical exam at an hospital in Montreal (procedure apparently too complex and not possible locally) and we stopped by Schwartz on the way back home.

That place still stinks of “rotten” beef but I swear that unique microbiome is what makes their MSM so good. Definitely not the same beef as the vacuum packed MSM they sell at Costco and in grocery stores.

GrateEggspectations · July 29

@paqman

I don’t buy smoked meat often. Is that price typical?

Wishing your mother good health.

paqman · July 29

GrateEggspectations said:

@paqman

I don’t buy smoked meat often. Is that price typical?

Wishing your mother good health.

My mom is in pain and the doctors can’t figure out what she has. Yesterday’s tests were some kind of ultrasound imagery done from the inside via endoscopy. The doctors pretty much want to stop figuring out the cause and prescribe more medication to relieve her pain. A couple of months ago, she was on so much medication that we could not have a meaningful conversation. I’m working very hard with her family doctor to get her out of opioids or significantly reduce her consumption, but every new specialist we see just prescribes more 🤦‍♂️.

About the MSM, It is the price you pay for warm MSM directly from the shop. I was going to say that it is the tourist trap price, but It doesn’t taste the same as the vacuum sealed packs. They probably use the same brine as they did in the 1950s just topping it off 🤣😂. The smell is unique and you can taste it in the meat. Think aged beef VS fresh beef.

Costco and supermarket prices are reasonable and more aligned with raw brisket prices (about 1/3).

This is about the same quantity/weight (after cooking) from Costco vacuum sealed packs (huge price difference):

fishlessman · July 29

paqman said:

GrateEggspectations said:

@paqman

I don’t buy smoked meat often. Is that price typical?

Wishing your mother good health.

My mom is in pain and the doctors can’t figure out what she has. Yesterday’s tests were some kind of ultrasound imagery done from the inside via endoscopy. The doctors pretty much want to stop figuring out the cause and prescribe more medication to relieve her pain. A couple of months ago, she was on so much medication that we could not have a meaningful conversation. I’m working very hard with her family doctor to get her out of opioids or significantly reduce her consumption, but every new specialist we see just prescribes more 🤦‍♂️.

About the MSM, It is the price you pay for warm MSM directly from the shop. I was going to say that it is the tourist trap price, but It doesn’t taste the same as the vacuum sealed packs. They probably use the same brine as they did in the 1950s just topping it off 🤣😂. The smell is unique and you can taste it in the meat. Think aged beef VS fresh beef.

Costco and supermarket prices are reasonable and more aligned with raw brisket prices (about 1/3).

This is about the same quantity/weight (after cooking) from Costco vacuum sealed packs (huge price difference):

wonder if they cheat with an injection brine for costco. a few butchers here do the old school dry brined corned beef in barrels, some cured in plain salt with spice for a grey corned beef. they use open walk in cool rooms open to the butcher section, you can really smell the beef around st pats week with several barrels full curing

Mummified Brisket

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