C
Chris
Guest
Well I filled the wsm with a couple of chuck roasts , and a 9lb corned beef, just room for one butt to go in as well, I will drag out the camera and get some shots in a couple of hours.
I was tidying the kitchen cupboard and found some Cookshack rubs, a smidgen of Rib Rub and half a jar of Brisket Rub, so the chuck roasts got some brisket rub on them and the pork butt got what was left of the Rib Rub.
The home corned beef marinated in some lemon and lime juice and will just get a couple of hours in the smoker to finish it. Mmmmmmmm smokey home corned beef!
The brisket was corned with the following brine.
Trim the fat from the brisket.
2 quarts water
1 cup kosher salt
½ cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
½ teaspoon mustard seeds
1 pinch ground cloves
4 garlic cloves, peeled and cut in thirds
Put the Water, salt, vinegar, sugar, bay leaves, peppercorns, mustard seeds and ground cloves in a pan and bring to a boil, stir to disolve the sugar and salt.
Allow to cool to room temperature.
Put the brisket, the garlic into a 2 gallon ziploc, add the cooled brine and make sure the meat is covered by the brine, squeeze out as much air as you can, then refrigerate for 6 - 7 days, shake the bag and turn it over daily.
Remove the corned beef from the bag and rinse well. Pat it dry with paper towels and allow to air dry in the fridge at least 24 hours.
I marinate in a 50/50 mix of lemon and lime juice for 2 - 3 hours, then on the wsm it goes for 3 - 4 hours @ 230°.
I was tidying the kitchen cupboard and found some Cookshack rubs, a smidgen of Rib Rub and half a jar of Brisket Rub, so the chuck roasts got some brisket rub on them and the pork butt got what was left of the Rib Rub.
The home corned beef marinated in some lemon and lime juice and will just get a couple of hours in the smoker to finish it. Mmmmmmmm smokey home corned beef!
The brisket was corned with the following brine.
Trim the fat from the brisket.
2 quarts water
1 cup kosher salt
½ cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
½ teaspoon mustard seeds
1 pinch ground cloves
4 garlic cloves, peeled and cut in thirds
Put the Water, salt, vinegar, sugar, bay leaves, peppercorns, mustard seeds and ground cloves in a pan and bring to a boil, stir to disolve the sugar and salt.
Allow to cool to room temperature.
Put the brisket, the garlic into a 2 gallon ziploc, add the cooled brine and make sure the meat is covered by the brine, squeeze out as much air as you can, then refrigerate for 6 - 7 days, shake the bag and turn it over daily.
Remove the corned beef from the bag and rinse well. Pat it dry with paper towels and allow to air dry in the fridge at least 24 hours.
I marinate in a 50/50 mix of lemon and lime juice for 2 - 3 hours, then on the wsm it goes for 3 - 4 hours @ 230°.