Here is a pic I took four hours into my cook.
The marbling looks Mahvelous! My sweetie didn't believe in fat in beef. She liked it lean.snip
To say I'm excited to slowly warm these up and then put a reverse sear on them is a understatement!
I did one last year.
Unless you meant the pastrami?OK, getting into the nuts and bolts. I don't want anyone thinking I am the source for this. I followed this recipe last year for the Traeger grill and am doing the same this year.
OK, started by measuring and toasting my pickling spices.
Put them in a mortar and pestil.
- Allspice
- Yellow Mustard Seeds
- Coriander Seeds
- Red Pepper
- Cloves
- Black Peppercorns
- Cardamom Pods
Ground them up
And added crushed bay leaves and ginger.
Added all that to a stock pot with:
I'm now waiting for that to boil. Once it does I'll let it cool to room temperature and start working with the meat.
- 1 gallon of water
- Himalayan (pink) salt
- kosher / jacobson / sea salt
- brown sugar
So corned beef brisket update. I haven't posted because all that's happened is turning the brisket every couple days. #Exciting
Tomorrow's the big day, but I have to start at 5AM, so today I prepared the dry rub. Ingredients include brown sugar, kosher salt, onion powder, garlic, and ground and toasted fennel.
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Recipe is unclear on whether to grind, then toast, or vice verca, so I go in order. Grind, then toast. I grind until I can start to smell the seasoning, and then toast it until a start seeing some brown, hear faint pops like popcorn, and get a real anice aroma.
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After that, mix up all the ingredients, cover it with cellophane, and wait for the morning. Just one thing I don't have to do tomorrow.
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The grocery store here sells bags of spices, so that's what I use.
Well, here it is. It doesn't look any different in this picture from when I put it in, but it smells great.
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Rinsed it off, dispose of the picking brine (hint: if you are dumping it down the drain, dump it through a seive so you aren't digging the spices out of your clogged drain in freezing cold salt water like an idiot).
Here you can see what the brining has done. All rinsed off.
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Cover it with fresh water and let it soak for three hours. I have to replace the water every hour though.
So, getting near the end. Out of the fresh water baths to meat looks great.
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Get the rub on
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and onto the smoke until the internal temp is 160
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BTW, if my wife is reading this, I need a bigger grill.
And to add to that. The only big difference is that you go inside and have a beer while you wait instead of standing next to the grill.I do it three or four times a week. Grilling / smoking in the winter has a number of things going for it. Everything still tastes great, cooked out is much better for you, and no bugs.
I bought them out of ribeye cap steaks. Big party at the cabin next weekend will see those steaks taking on grill marks. I sure hope they are as good as I cooked last week.We've been tracking upcoming products and ranking the best tech since 2007. Thanks for trusting our opinion: we get rewarded through affiliate links that earn us a commission and we invite you to learn more about us.
