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Mummified Brisket

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  • Canugghead
    Canugghead Posts: 13,630
    edited July 29
    @paqman So sorry to hear what your mother is going through. Hope the specialists/tests can figure out the underlying cause(s) sooner rather than later. You are a good son.

    A neighbour's wife has been visiting multiple ERs and specialists the past few months, still trying to figure out what's causing her sudden episodes of temporary blindness in one of her eyes. Her husband jokes if she can only see half of him vertically when it strikes 😂 

    Interesting take on Schwartz' brine, kind of like SF sourdough, what if they serve it on OG SF bread!

    Now that you've posted the real thing, should I even bother to follow up on this unfinished thread?  =)
    canuckland
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  • caliking
    caliking Posts: 19,779
    I can only imagine how frustrated your mom (and, you) must feel @paqman. Chronic pain is especially debilitating. I hope she gets some relief, soon.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    @Canugghead - I'm holding on for the finish :) . I need a good look at your steaming setup. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,908
    Wow!
    Snellville, GA


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  • lousubcap
    lousubcap Posts: 36,662
    What a documented process and then finish.  You win the internet today/night and perhaps for a while.  That MSM looks incredible.  Uma has been quiet for too long-
    https://youtu.be/b2_vbou3kxE

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,630
    @lousubcap Thank you kindly Cap. I needed to do that to get @caliking off my case 😂 Kidding.
    canuckland
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  • Canugghead
    Canugghead Posts: 13,630
    oooops,

    Sealed and froze the small point flat for SV experiment another day...

    canuckland
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Dam that looks great!!! Thanks for sharing

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • caliking
    caliking Posts: 19,779
    What a way to bring it home!! Love the spread for the fam. You never disappoint. 

    I need to figure out the steaming rig before I embark on this venture. 

    Also, what changes did you make to @biggreenmatt 's recipe to make it an equilibrium brine? Not having to soak + rinse multiple times is definitely a win. 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 7,355
    @Canugghead. Absolutely amazing!!!! Fantastic post and as said above, what a spread😋😋😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Epic, @Canugghead. 

    Sorry about your mother, @paqman. That sounds hard to watch, let alone manage. Wishing you both all the best in getting a diagnosis.
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  • dbCooper
    dbCooper Posts: 2,678
    @Canugghead - Beautiful, thanks for sharing this.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Canugghead
    Canugghead Posts: 13,630
    @caliking Thanks.

    For smaller pieces you can steam in the IP or a whistle blower.  Matt improvised with two turkey roasting foil pans.

    As you know, this thread by biggreenmatt is what got me started. It's a dry cure, @paqman is the expert on wet brine if that's what you want to try.
    https://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1
    Cure a 12 lb double-brisket (fat-cap on) by adding the following spice mixture generously to both sides:
    1/2 c Readycure (1% nitrate) + 1/4 c kosher salt OR 4 tb instacure (6% nitrate "pink salt") + 1.5 c kosher salt
    1/2 lb cracked black pepper
    1/4 lb sugar
    1/4 lb cracked coriander
    3 tb bay leaf powder
    3 tb cloves


    Readycure is readily available here so that's what I use, unlike Insta Cure or Prague Powder it's predominantly salt and only 1% nitrite. I figured Ready means that's all you need, so why add more salt? For loin bacon I use 12g per Kg as recommended, for MSM I cut it down to 10g per Kg trimmed brisket (I leave most of the fat cap on though). Other ingredients are reduced as well since several reviewers of the original recipe that biggreenmatt followed said they had too much left over. Also keep in mind it's a large hunk of meat so you have considerable leeway. 

    I've settled on the ratios below, my son made an Excel sheet for me. As you can see, even for a 14+ lb packer it's significant less stuff than what's called for in Matt's OG recipe for a 12-pounder. 


    Sorry, I'm afraid I don't know how to convert from Readycure to the other pink salts.

    canuckland
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  • fishlessman
    fishlessman Posts: 34,552
    Canugghead said:
    Flipped twice daily, flat elevated so liquid pools towards the point. After the 10-day nap...

    Since it's an equilibrium dry cure, I just rinsed off the spices, no need to soak at all... (btw, we are not salt fiends and find Swartz's MSM too salty. I wonder if it's necessary for longer shelf life and commercial food safety?) 

    Separated a small chunk of flat, recoated both with cracked coriander and black peppercorns, rested overnight.

    In XL at 250 dome, flat hit 160+ in about three hours, point took about seven hours...

    Usual bread machine rolls for the kiddos...

    Quick and easy bread machine rye for the grown-ups...

    Sealed and froze the small point for SV experiment another day...

    My steaming config:
    Picked up this commercial buffet chafing pan set from a thrift store. The exact-fit inner pan is not suitable for steaming though...

    I found this smaller 9.5x16 pan that allows steam to rise around it. It's raised on a narrow jerky drying rack to make room for more water and not worry about water bubbling into the meat pan, also prevents direct bottom to bottom contact that can cause vibration. A smoked whole medium/small brisket fits the pan nicely, for larger brisket some trimming will be needed to shoehorn it...  

    After an overnight post-smoke rest, steamed gently on low heat until IT 195+, allow min of 4.5+ hours, can keep warm if finished early...

    Grocery store pickles, Bush's beans, home made coleslaw, and Ontario sweet corn at its peak. Mangoes for kiddos...

    Divided into three pieces for easier slicing...

    The Concave concave board reins in the juice for the slices to stay soaked...



    Store bought cake for someone's birthday...

    Doggie trays to take home...

    SIL made SD boules but not in time for dinner, ate with leftovers...

    Nothing goes to waste - Reheated for fat to float, chilled, skimmed off fat, sealed and froze. Great for beef and veg soup...


    bet that juice mixed into a low salt broth would be good for a french dip
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 13,630
    @fishlessman, that sounds like food porn!
    canuckland
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  • caliking
    caliking Posts: 19,779
    Thanks for the deets, @Canugghead. Added to the spreadsheet I started recently for this project. 

    Also, the SD boules look amazing. Wish I could turn out loaves like that. 

    PS - Happy Birthday to whoever the birthday person was!



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,630
    Thank you @caliking. Our son-in-law is really into SD baking, I tried making boules like that but gave up  :)
    canuckland
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  • Canugghead
    Canugghead Posts: 13,630
    @paqman Thanks for posting this, it's good ammo for me to justify keeping multiple freezers for hoarding meat when on promotion  :)

    canuckland
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