j biesinger
TVWBB Platinum Member
I picked up a 10 lb CAB packer that I planned to cure. I had the Ruhlman recipe out of Charcuterie handy and decided it would be my starting point. My previous experience with the recipe led to a finish that was slightly too salty for me. Additionally, my schedule didn't permit me to follow the 5 day brine, so I switched it up. I had to double the recipe to fill a 2", full pan cambro, but I halved the amount of salt, sugar and #1, figuring my final mix (including the beef) would be around 5%, which is much lower than the recipe which is over 10%. I injected some of the solution since I wasn't working with as strong a brine, and let it go 8 days. The night before cooking I soaked it in fresh water and pulled it out in the morning.
here she is with a little bit of rub on her, which was a mix of pickling spice, black pepper, coriander seed, brown sugar, and some homemade Montreal steak seasoning:
I decided to cook it on the wsm because I like to roast corned beef (the primary reason why I'm cautious about my salt level), and figured it would free up the oven for the rest of the meal. It was cold out and I was shooting for 300* so I went with a little more lit than usual for my Minion start. I flipped every hour, this was after the third flip before foiling:
I foiled for another 2 hours, flipping once, and took it to an internal temp of 200*. She was nice and tender so I let her rest until dinner. I went with thicker slices...because I can:
We also roasted some carrots and parsnips, as well as some tiny cabbage wedges. The corned beef was served with pickled mustard seeds:
I was very pleased with the result. The brisket had great flavor and was right where I wanted it to be in terms of salt.
Hopefully everyone had a great St Patty's day!
here she is with a little bit of rub on her, which was a mix of pickling spice, black pepper, coriander seed, brown sugar, and some homemade Montreal steak seasoning:
I decided to cook it on the wsm because I like to roast corned beef (the primary reason why I'm cautious about my salt level), and figured it would free up the oven for the rest of the meal. It was cold out and I was shooting for 300* so I went with a little more lit than usual for my Minion start. I flipped every hour, this was after the third flip before foiling:
I foiled for another 2 hours, flipping once, and took it to an internal temp of 200*. She was nice and tender so I let her rest until dinner. I went with thicker slices...because I can:
We also roasted some carrots and parsnips, as well as some tiny cabbage wedges. The corned beef was served with pickled mustard seeds:
I was very pleased with the result. The brisket had great flavor and was right where I wanted it to be in terms of salt.
Hopefully everyone had a great St Patty's day!
