brisket experiment begins

bears fan · July 17, 2010, 05:23:16 PM

I'm soaking the 12 # brisket with a vinegar/jan's rub mixture. I will start smoking this the night of Friday, July 23rd, so it's got a week of soaking to undergo. I'll snap some pictures of the outcome when it's ready to eat. Stay tuned until next weekend after our camping trip.

Up In Smoke · July 17, 2010, 05:30:42 PM

Very curious to see how this turns out.
can you give up the mix ratio?

SL2010 · July 17, 2010, 06:15:45 PM

good luck make sure to turn the bag at least once a day

bears fan · July 17, 2010, 06:20:13 PM

About 3 to 3 1/2 cups of vinegar to 1 heaping tablespoon plus 2 heaping teaspoons. As you can see, no exact measurements. I measured in abouts. About this much to about that much.

KevinG · July 17, 2010, 06:52:07 PM

Pickled brisket - sounds interesting.

bears fan · July 17, 2010, 07:02:09 PM

I need to tell everyone that the person I got this idea from also does this same thing with pork butts, but only will let the pork butts sit overnight in the mixture before smoking. That will be the next thing I do after I try the brisket.

KyNola · July 17, 2010, 07:23:51 PM

Bears Fan,
I gotta tell you this is a new one on me. Can't wait to get your report on this.

Quarlow · July 17, 2010, 08:30:00 PM

So what is this going to be. Like pastrami or more like corned beef, how would you categorize it?

SL2010 · July 18, 2010, 05:55:23 AM

it sounds like like you hitting the nail in the head QL that brisket is pastrami bound Before you die in this life you have to go to KATZ DELI in NY the best

Quarlow · July 18, 2010, 02:27:00 PM

I recently made my own pastrami out of a corned beef and it was the best pastrami I and my brothers have ever had. I have a few things to do first and then I am going looking for a brisket flat.

bears fan · July 18, 2010, 04:52:35 PM

I don't really know how to categorize it, but when I had it he had pulled it and it was very moist and tender.

Habanero Smoker · July 19, 2010, 03:09:25 AM

If it is a acid based, it will be marinated beef.

BuyLowSellHigh · July 19, 2010, 05:57:24 PM

Yep, and with 6 days if I read it right it will be deeply marinated. With that kind of acidic treatment the collagen will gelatinize and the brisket will become tender at lower temps. It will probably have a somewhat pickled taste - should be good, just don't overdo the IT, use the fork method as you go.

bears fan · July 22, 2010, 06:24:26 PM

I'll start smoking it tomorrow night. My plan is to cut the brisket in half so I can put it on two racks. It will not fit on one and the flat part of the brisket will not take as long to cook either. It's 12 pounds total, so I'm estimating a cook time of around 18 hours give or take a few.

BuyLowSellHigh · July 22, 2010, 06:42:49 PM

If you cut it in half it will probably take less time relative to the total weight norms. Second, with the high acid soak, it will probably be "done" sooner as well. Put the two together and your time might be appreciably lower.