first try - SMOKED MEAT !
- Thread starter Louis
- Start date
Steve Holat
TVWBB Member
That's a fine looking Hunk O' Flat. Good luck!
John Frailey
TVWBB Fan
And the race is on...looks like a good start. I'll check back here later for updates.
ok here is a follow up ! after 6 hours of cooking at 240F the meat temp was 170F (well done).
I removed it from the WSM and foil it for 2.5 hours.
Now i am beginning the steaming process where i have to bring the meat up to 185F. I think this is going to take at least 2-3 hours.
Here are the pics :
I removed it from the WSM and foil it for 2.5 hours.
Now i am beginning the steaming process where i have to bring the meat up to 185F. I think this is going to take at least 2-3 hours.
Here are the pics :
Hi stefan,
I do have a meat slicer but, if you ask me, you never use a meat slicer on a brisket. I found it much more easier to cut by hand.
Since the muscle in the brisket keep "changing direction", it's much more easy to follow by hand !
but of course you have to use the right tool because you hace to make slice of 1mm or less !!
That is why i never leave without my very own japan hand made knife with a Cowry X core ! Once sharpen, keep ur finger out of the way
it's might even cut through the bone like butter 
looks like this :
sorry guys but im in love with my knife since i got it a few years back !
I do have a meat slicer but, if you ask me, you never use a meat slicer on a brisket. I found it much more easier to cut by hand.
Since the muscle in the brisket keep "changing direction", it's much more easy to follow by hand !
but of course you have to use the right tool because you hace to make slice of 1mm or less !!
That is why i never leave without my very own japan hand made knife with a Cowry X core ! Once sharpen, keep ur finger out of the way
looks like this :
sorry guys but im in love with my knife since i got it a few years back !
Bob Sample
TVWBB Diamond Member
So where is the sliced picture? Did it turn out nice and pink? Do I need to drive to your place for a Quebec City Smoked Meat Sandwich or do you deliver?
yes it was all pinky pinky !!
just too salty, next time i'll soak it in clean water 12 hours prior to cooking !
and sorry about the pictures but we ate it all toooooo fast !
Since i sliced the cured brisket in two, i'll post pictures on the next cooking !
ur welcome anytime Bob, any WSM friend is my friend
and sorry about the pictures but we ate it all toooooo fast !
Since i sliced the cured brisket in two, i'll post pictures on the next cooking !
ur welcome anytime Bob, any WSM friend is my friend
Steve Holat
TVWBB Member
Originally posted by Louis:
yes it was all pinky pinky !!just too salty, next time i'll soak it in clean water 12 hours prior to cooking !
Louis - I was wondering if you checked out this thread: http://tvwbb.com/eve/forums/a/...0069052/m/7700083024
It seems like a two week cure and 12 hr rinse/soak is excessive. I'm working on my second go around with the method I describe at the end of the thread and the spice combinations can be modified to suit your taste. Having never had the real MSM, I can only tell you that the color was like pastrami, but the flavor was totally unique and very delicious. My next brisket will be done Memorial Day weekend, so I'll let you know if it's successful.
Mike Hartwell
TVWBB Pro
Nice try, but no pics.
Oh, well...
Oh, well...