Re: A tale of Brisket X 5


"mikel" <mikel68@xxxxxxxxxxxxx> wrote in message

Last week I picked up 5 packer cut briskets. Total weight about 55
pounds.

how long does all this take?

Step one is a trip tot he store. It is a 25 mile ride and often includes
taking my wife to lunch and other shopping. this is a half day.

The first brisket was ground. Actual grinding and packaging time is about a
half hour.

The next was to cure. First I mix a brine, then prepare the meat by cutting
it in half to fit into a SS pot, trim the excess fat, inject brine into the
meat. Put it in the pot, cover, then tot he refrigerator. This is also
about 30 minutes.

After soaking four days, I rinsed the meat, replaced the brine with water
and let it soak for another 24 hours. This removes excess salt.

One the last day I get the meat ready for the smoker. First step is to mix
up a batch of rub. Brown sugar, black pepper, salt, garlic. Set aside and
open each package of brisket. Trim, rub, set aside.for the smoker. The
four took about 45 minutes. Put them into the smoker at about 7:00 PM

During the course of the night, I'd check on them once in a while. Nothing
much to do, really, but where there is a flame, you must keep it safe.
About 12 hours later, I'd check them for doneness. You can use a thermometer
and they are done about 190 degrees. Remove from smoker. The one for later
that day was wrapped in foil, then placed in a foam box to keep it hot.
Since my company makes foam boxes, I got one that just fits a brisket.

The other briskets were allowed to sit for about 45 minutes to cool down a
bit. Amazing how hot they can stay. I then cut them in half, wrapped in
plastic wrap, and refrigerated. Later they were vacuum sealed and frozen.
All of this is another hour or so. Overall, it was an 8 day project from
buy to freeze, but actual labor is a few hours. The nice part is, later in
the winter you just take one from the freezer and the next day you have
dinner, a few lunches for work, etc. It is not much more in time to cook
three or four as it is to cook one.
--
Ed
http://pages.cthome.net/edhome/





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