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Thread: Time for March Madness!

  1. #1
    TVWBB Guru CaseT's Avatar
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    Time for March Madness!

    Well every March I have to corn a brisket. Started this on the 1st. We will have it while camping (assuming I can get my trailer dug out) over spring break. Doing my standard dry rub cure, Cure #1, kosher salt and white sugar. Ground pickling spice for flavor.

    Here is the link to the cure calculator that I use:

    Digging Dog Farms Universal Cure Calculator



    Point and flat separated and fat trimmed





    Seasoning and cure mixture applied to both sides



    Vac packed and ready to cure in the fridge.



    More on this after spring break!
    14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

  2. #2
    TVWBB Hall of Fame timothy's Avatar
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    That looks good and something I'd like to try.
    How long do you usually cure it?
    You mentioned spring break, so a few weeks or more?

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  3. #3
    TVWBB Guru CaseT's Avatar
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    Tim it depends on the thickness of the cut. This is only about an inch thick so would be fully cured in 4-7 days. It can secure longer. I will be cooking this on the 23rd.

  4. #4
    TVWBB Hall of Fame timothy's Avatar
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    Ok, Cool. I was looking at the calculator and It only mentioned amounts, not time or thickness.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  5. #5
    TVWBB Guru Rusty James's Avatar
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    Does it take a special bag for this purpose?
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C, Q1000

  6. #6
    TVWBB Guru CaseT's Avatar
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    Quote Originally Posted by Rusty James View Post
    Does it take a special bag for this purpose?
    Nope, I use vacuum pack bags that I buy from Vacuum Sealers Unlimited
    14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

  7. #7
    TVWBB Guru CaseT's Avatar
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    Last weekend I cooked the Corned beef. The flat I sous vided for 10 hours @ 188f. The point we smoked on a friends Traeger table top smoker at camp. We had both for dinner while camping. Left overs we had for breakfast as hash served burrito style.







    We steamed cabbage, onion, and carrots in beer.







    14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

  8. #8
    TVWBB Guru Rusty James's Avatar
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    Please send a plate to the east coast ASAP!
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C, Q1000

  9. #9
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    Looks awesome.

  10. #10
    TVWBB Guru CaseT's Avatar
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    Quote Originally Posted by Rusty James View Post
    Please send a plate to the east coast ASAP!
    Thank you! Sorry I ate it all!!!

    Quote Originally Posted by Dwain Pannell View Post
    Looks awesome.
    Thank you!
    14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

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