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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. I picked up the flat-cut brisket today. Five pounds of that mofo.
I'll be brining it tomorrow. It'll sit for 10 days before I pull it out, rub it down,
I picked up the flat-cut brisket today. Five pounds of that mofo.
I'll be brining it tomorrow. It'll sit for 10 days before I pull it out, rub it down, and SMOKE that sumbyatch.
Who's bringing the mustard??
Brine Recipe:
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Ensure that your hands are as clean as possible prior to handling meat during all stages of the process. Due to the long brining time, spoilage is a definite possibility. Cleanliness is imperative to reduce the possibility of spoilage!!
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Pat dry with paper towel.
Pastrami Rub Recipe:
5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
Smoke at 200-220 degrees for 45 minutes to 1 hour per pound. Internal temperature should be 165 degrees.
__________________ VOTE Tarquin Fin-tim-lim-bim-lim-bin-bim-bin-bim Bus Stop F'tang F'tang Olé Biscuitbarrel IN 2008!!
Oh MAN homemade pastrami rawks. You won't even need mustard.... cuz after waiting almost two weeks once that bad boy comes outta da smoker, you'll just stand there cuttin' and eatin' and cuttin' and eatin'. Too good. Also it's amazing how much it shrinks down during the process.
Good f'in luck finding saltpeter anywhere in CA. Even the butcher I go to regularly laughed, so I just left it out. I couldn't find a suitable substitute, either. Apparently, it's an oxidizer and is also used to make explosives (it's essentially sodium nitrate or potassium nitrate). It was also (supposedly) used during WWII and the Korean war as a means to suppress a soldier's sexual urges. Apparently, it's toxic in large quantities and can cause things headache, upset stomach, kidney damage, dementia, and extremely elevated blood pressure.
Kinda pissed I couldn't find it!
Oh well.
Brine is cooling. When its cooled, I think I'll add some freshly crushed garlic cloves to it before I drown my meat with it.
__________________ VOTE Tarquin Fin-tim-lim-bim-lim-bin-bim-bin-bim Bus Stop F'tang F'tang Olé Biscuitbarrel IN 2008!!
Last edited by FlyBoeingJets; August 10th, 2007 at 03:10 PM.
Did you try the local pharmacy? They should have it.
No ****? Never thought of that!
Oh well...too late now.
Some recipes have it in them, some don't. It's supposed to help soften the connective tissue in the brisket. But then again, brining does that to begin with. And smoking the meat will make it even more tender.
We shall see.
__________________ VOTE Tarquin Fin-tim-lim-bim-lim-bin-bim-bin-bim Bus Stop F'tang F'tang Olé Biscuitbarrel IN 2008!!
Some recipes have it in them, some don't. It's supposed to help soften the connective tissue in the brisket. But then again, brining does that to begin with. And smoking the meat will make it even more tender.
We shall see.
Next time...
I think the stuff also gives Pastrami and Corned Beef that really pink color.
__________________
Quote:
Originally Posted by Rob2716
I just want to bust her in the head with a cast iron skillet.
FlyBoeingJets
Arright bitches! I'm making my own PASTRAMI!! 
