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kevwun

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Posts posted by kevwun

  1. Here is the recipe I used.  I got a brining ziploc bag from amazon that worked really well.  I also brined it for 7 days to give it an extra day in the brine since I was doing a whole brisket and I used the pickling spice you can get in the bulk spices section at HEB instead of using their recipe for it.  I flipped the brisket in the bag every couple of days. The brisket I used was 12lbs.  I wouldn't go much bigger because you will run in to problems fitting it in to the plastic bag.  I also wrapped in paper and finished it on the pit and not the oven since I was cooking other stuff.

    For the brine (double batch):

    • 2 gallon water
    • 3 cup kosher salt
    • 2 cup sugar
    • 8 tsp pink salt (sodium nitrite)
    • 20 cloves garlic, crushed
    • 1/2 cup pickling spice (recipe below)
    • 17 lbs ice

    Note: Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.

    For the rub:

    • Yellow Mustard
    • 1/2 cup black peppercorns, toasted, coarsely ground
    • 1/2 cup coriander seeds, toasted, coarsely ground

    Instructions

     

    Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

    Add the ice to a large brining bag. Pour the briner mixture over the ice. Stir to melt the ice.

    Place brisket in the brining liquid. Weight the brisket down with a plate to make sure it is fully submerged. Refrigerate for 6 days.

    Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of yellow mustard on the surface of the meat to help the rub adhere. Coat the brisket with the rub.

    Smoke until you achieve a nice mahogany red color on the outside, (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.

  2. I don't really get it in his case.  He's not a college guy with a beer belly who is already 25.  He has hit at every level while being young for each classification.  Alvarez is a guy who could end up being a very good hitter who can also hit 25 or 30 homers.  How many DH's are there like that right now?

  3. 2 minutes ago, Huckleberry said:

    immamac should just insert 2,000 posts into the database on this thread so it gets to 1000 pages and then we can get back to actual discussion.

    Only the sidebars I participate in are interesting. The others are shit.

    Also the number of posts per page are fewer here than shaggy so a 1,000 page goal is even more pointless.

  4. I made a pastrami brisket and a regular brisket yesterday.  I think I might have ruined regular brisket for myself.  The pastrami version is so damn good.  I also smoked a duck.  It was pretty decent, but if I do another one I need to season it with something other than salt and pepper.

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