food DIY Corned Beef!

Malarky said:
 
pls excuse me for being too lazy to google but the pink salts/prague powder...is it bad for you? lifestyle choice? low salt diet?
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Just make sure you use the right amount and you'll be fine. For a lower salt content soak it in water after it's cured to get some of the salt out, I'm not sure if you can start off with less salt and get the proper brine. I'm sure someone here will know.
 
salsalady said:
 
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Never saw this before, don't know how I missed it but.....dayum! Get in muh belly, that looks dope
 
Excellent!!!!!
 
It's that time of year again.


Get yer briskets ON.!!!

Or IN!...The brine...Then On the flame....

I use Prague powder in mine for the pink color. SmokenFire posted his recipe without Prague powder. Use what you have, it will turn out great.

I'll be posting proper prep pics in a day or 2. Let's get corning!




:Dance:
 
Thank-you SL for this thread!
 
My entire family has always liked/eaten the commercial products, especially a local-family owned product.>Old Neighborhood Corned Beef   But making your own has it's advantages - we make our own perogies at x-mas time and our blend of farmers cheese + cream cheese blow Mrs.T's out of the water. So I've put this on my to-do list.
 
So having said this and reading the entire thread, point cut or flat? Seems there are equal numbers of advocates in the culinary world but I've always felt that fatty-marbled meats have a much richer flavor than leaner cuts of meat. You? Any one else?

 
 
The_NorthEast_ChileMan said:
So having said this and reading the entire thread, point cut or flat? Seems there are equal numbers of advocates in the culinary world but I've always felt that fatty-marbled meats have a much richer flavor than leaner cuts of meat. You? Any one else?
 
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I almost always use flat for corned beef as I find it's more uniform and easier to slice.  But also because I love the point cut on the smoker for burnt ends.  ;)
 
 
2 pieces in the brine bin! Same recipe as the first post so I didn't bother with all that. It was a full piece so I guess that means I have the flat and point?
 

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salsalady said:
It was a full piece so I guess that means I have the flat and point?
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Yea, I left out the whole Brisket as we are only offered the two cuts commercially, flat & point, not a complete Full Packer.  
 
 

Another culinary opinion similar to mine.. Second Cut or Deckle
 
For years, I thought brisket was by nature a somewhat stringy, dry and chewy cut of beef. No matter how exacting the recipe or how careful the cook, the leanness of the meat dictated the texture.
 
Then I tasted something called the second (or the deckle) cut of brisket. For lovers of fatty meat, this is brisket nirvana. It’s juicy, it’s succulent, it falls apart under the fork with barely a nudge. It’s also as tasty as short ribs but less expensive, which is what you want when you’re cooking for a large family dinner.
 
 
 
Thanks, NE~

The butcher pulled a big slab out of the back, trimmed most of the fat off and cut it in half for my convenience in brining.
 
I wouldn't call it cheap, the price is low but you have to buy the whole thing making it as pricey as a rib roast. BUT you have to eat a properly cooked brisket at least once to understand the goodness that most people will never taste. When it comes off the smoker and jiggles like jello you know it's cooked to perfection. Here's one I cooked, I wonder if I can cook a brined brisket the same way. It seems the salt tightens up the meat more.
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There are recipes linked for doing the brined brisket in a smoker. Ithink thats pastrami????

In the regular corned beef recipe the meat is gently simmered for 30 minutes, discard the water, refill and then simmer for along time. Makes it fall apart tender and not too salty. I wouldnt call it jelly tender, like the clip, maybe that is something from the smoker.

I would totally face plant into that jelly brisket!!!!
 
NZ bone in leg of lamb. The brine is salt/brown sugar/rosemary/bay leaves/5 spice/P. Dreadie scotch bonnets. I didn't use any curing salts or nitrites, since my wife is very pregnant right now. I made crosshatch slices through the leg for brine penetration, and so that when I roast this bad boy on Sunday, the fat roasts uniformly, which creates an epicly crispy exterior.
 

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