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Hi Al,
Thanks for the inspiration, I'm going to make some pastrami using this method tomorrow. Question about soaking the corned beef over night ... the label shows it has 0.84% by weight of salt, do you typically season less than that? I usually target 1% or slightly more and the...
Red Oak works great for brisket. Not too strong for a long cook. I like it seasoned for at least 6 months after splitting, up to a year. After a year, it burns up too fast and you have to feed the fire more often. Too fresh and it smokes and doesn't get hot enough unless you build a bigger...
Haven't posted in a while but that doesn't mean I haven't been cooking, curing, stuffing and smoking things! Just nothing out of the ordinary really except for some Reuben sausages but I didn't take any good pictures of them unfortunately.
Figured I'd share this cook since when searching I...
This is the secret for the best brisket every time I think. It totally relaxes during the rest and I think 4 hours would have produced the same product if not less time. It was still steaming when I sliced. Butcher paper tight around the brisket with plastic wrap around that and then towels...
I will let the pictures speak for themselves mostly. 16 lb packer trimmed to 14 lbs. 1% w/w kosher salt on the surface for 24 hours. 19 hours of 6 month seasoned red oak (a lot of it) until probe tender. 6 hour rest in a cooler (while I cooked 4 racks of maple brine cured pork ribs). Best...