bigwheel
03-25-2005, 02:11 PM
Bigwheel's Grand Prize Winning Corned Beef (Rev 2/25/10)
2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
1 cup pickling/canning salt
1 cup Mortons Tender Quick
2 cups brown sugar
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
2 T. ground corriander
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves
Get the brine ice cold and strain enough of it through a tea strainer to shoot up the briskets. Stick the beastes in double bagged Glad tall kitchen trash bags and pour half the cold brine over each. Force out all the air and tie a knot in the top. Stick them in the ice box for about 5 days giving them a daily shake and flop inside the bag. Rinse and coat with ground corriander and black peppa. Cook in the smoke between 225-250 till the internal rises to around 175-180 and dont seem to want to go any higher. Wrap in foil and throw in the insulated box for a few hours prior to serving. Slice it thin and pile it high crosswise of the grain of course and on a bun. You need mustard cheese and sour kraut to go with. If you know how to make a pan toasted Reuben do it like that.
bigwheel
2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
1 cup pickling/canning salt
1 cup Mortons Tender Quick
2 cups brown sugar
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
2 T. ground corriander
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves
Get the brine ice cold and strain enough of it through a tea strainer to shoot up the briskets. Stick the beastes in double bagged Glad tall kitchen trash bags and pour half the cold brine over each. Force out all the air and tie a knot in the top. Stick them in the ice box for about 5 days giving them a daily shake and flop inside the bag. Rinse and coat with ground corriander and black peppa. Cook in the smoke between 225-250 till the internal rises to around 175-180 and dont seem to want to go any higher. Wrap in foil and throw in the insulated box for a few hours prior to serving. Slice it thin and pile it high crosswise of the grain of course and on a bun. You need mustard cheese and sour kraut to go with. If you know how to make a pan toasted Reuben do it like that.
bigwheel