Suggestions for Brisket?

Recipes and techniques using brine.

Suggestions for Brisket?

Postby Rambling Sid Rumpo » Tue Feb 07, 2012 12:31 pm

Hi. I bought a kilo of brisket the other day with the intention of making Oddley's Dry Rub Corned beef. In a classic case of 'looking, not seeing', when I came to work out the quantities of ingredients I needed, I realised that the cure listed was #1, not #2, so the meat went in the freezer. I can't really afford to buy cure #1 at the moment. Can anyone suggest anything interesting I can do with the brisket that doesn't involve air drying? Also, when curing meat, should one always use fresh meat, or is frozen just as good?
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Postby salumi512 » Tue Feb 07, 2012 12:51 pm

Braised brisket is easy and delicious in the oven. In Texas we make beef links from brisket and then there is the king of Texas BBQ, hot smoked brisket. Take your pick, or try them all.
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Postby Rambling Sid Rumpo » Tue Feb 07, 2012 1:06 pm

Thanks Salumi. I usually smoke a piece of brisket when we have people round for a barbecue. I may do that soon.
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Postby wnkt » Fri Feb 10, 2012 6:53 pm

you can use cure#2 with no problem if that is what you have. I have used it for curing a brisket and it was frozen at first as well, just thaw it in the fridge
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