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Thread: What to do with a big brisket?

  1. #11
    Join Date
    Sep 2006
    Location
    Parksville
    Posts
    857

    Re: What to do with a big brisket?

    We cure for the 7days per inch rule (this one will be 2-3 weeks in the fridge). If the salt calculation based on weight is used you cant over salt, we use the same method for bacon and we havent had over salty product since.

    Quote Originally Posted by Bustercluck View Post
    Thanks. I’ll compare it to mine and try making some tweaks.

    I cure mine for 10-11 days and soak it in cold water for a few hours before I smoke it to get rid of some of the salt.

  2. #12
    Join Date
    Oct 2013
    Posts
    5,001

    Re: What to do with a big brisket?

    Alright, I’m putting a nine pound chunk on tonight from the fattest end. We’re going to do dinner/sandwiches tomorrow and with leftovers it’s going as poutine, and if there’s more leftover it’ll be chilli, or nachos, or chili nachos.

    The middle chunk is going as Montreal smoked meat and I trimmed the thinnest part for burnt ends.

    Sounds like we’re eating brisket for a few days….

  3. #13
    Join Date
    Oct 2013
    Posts
    5,001

    Re: What to do with a big brisket?

    And maybe some croquettes. My sister happened to send me a recipe out of the blue today

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