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[Lothar1974]

Bought a Costco Prime brisket to do some pastrami.  I am using Ruhlman's pickling recipe and method to brine the meat with a a few minor changes. Just put it in the Briner last night, it will sit for 2 weeks in brine.







Will update and have pics when brine time is over and smoke begins!

2 weeks after brining


Rubbed and ready for smoker at 5 AM


On at 250 degrees ,  this is 6 hours in


Internal of 180, wrapped in butcher paper till it hits 200 internal


Vacuum sealed, will sous vide saturday to "steam it".   Will post pic of the final outcome as well. 


Sorry for the late pics and results, been a tough past couple weeks at work.  I think next time I will inject some of the brine as it didnt permeate all the way through. Will also sous vide less time to steam, did 3 hours at 165 and it was a very moist.  All around though it was very good and my folks really like it.

[Bentley]

I have always done mine with wet cure too.  I am wondering if the pickling spices can be ground into powder and applied like dry rub cure?  Guess I will try that the next time.  No idea if the curing process is just the same as bacon, but I assume it is.  I guess it all comes down to whether the aromatics in the pickling spice will act the same when applied as a dry rub cure.

[Lothar1974]

I have always done mine with wet cure too.  I am wondering if the pickling spices can be ground into powder and applied like dry rub cure?  Guess I will try that the next time.  No idea if the curing process is just the same as bacon, but I assume it is.  I guess it all comes down to whether the aromatics in the pickling spice will act the same when applied as a dry rub cure.

Hmm, yeah not sure, never thought about trying it that way. I did up the amount of pickling spices by double to try to get a better effect.  Last time I did this it was still pretty good with the original method. We'll find out in 2 weeks   

[Ralphie]

Looks great so far.  Do you use the brining bucket for anything else? 

[ZCZ]

Following as I have wanted to make this sometime.  Thanks for posting.

[pmillen]

+1 on following.

[Lothar1974]

Looks great so far.  Do you use the brining bucket for anything else?

Have done many turkeys as well as other meats, canadian bacon is one. 

[hughver]

Judging from the picture (brisket lying horizonal), that brining bucket must be huge. Does it fit in your refrigerator? 

[Lothar1974]

Judging from the picture (brisket lying horizonal), that brining bucket must be huge. Does it fit in your refrigerator? 

Brisket is just shy of 16 pounds, had to fold it a bit to get it to fit in the Briner bucket.  Luckily I have a Beer and meat only fridge I bought a few years a go for this exact situation      Had to move the fridge upper shelf to the top position to get the brining bucket to fit. 

[hughver]

I have a small refrigerator in my Casita, if you could post its source and dimensions (height & diameter), I could see if one would fit. Thanks.

[Lothar1974]

I have a small refrigerator in my Casita, if you could post its source and dimensions (height & diameter), I could see if one would fit. Thanks.

The Briner bucket is 16" high by 12.5" diameter

[hughver]

Thanks, that is the size of a typical 5 gallon bucket, just food grade.

[Lothar1974]

Pics updated at top of original post. Will update as it goes.

[Bentley]

Whole peppercorns?

[Lothar1974]

Whole peppercorns?

Yes, whole, the recipe for the rub uses whole. I usually break them up, but was to tired to this morning.