I got lucky and found a Prime Packer at Costco.
Here it is out of plastic vacuum home. I am going to remove all but a 1/4 of an inch of fat. I will save the extra fat for another project. Well if you have to know I plan on making a Pastrami Salame.
After applying the Red-Boat Salt apply rub.
If you haven't noticed by now there is no additional salt in the recipe except for the celery salt. That's because the Red-Boat Salt has plenty. If you plan on not using Red-Boat you will need to increase the salt percentage.
Using the percentages in the recipe are as follows but If you want a lot of details CLICK HERE. I.E After trimming the brisket the green weight is let's say 6000 grams. Oh yea before I forget convert your pounds to grams. If you want to use pounds knock yourself out but it's not as precise or as easy. Anyhow take the meat weight 6000 grams X (Coarse Black Pepper) .30% (.003) = 18 grams.
This recipe is enough for the brisket and then some. You should have about 20% left over which you will use with maybe some more sugar for the smoke. When the brisket comes out of the SV bath it will be wet and some of the rub will be lost in the liquid.
Note: Brown Sugar and Chipotle Percentages can be adjusted anyway you like.
I won't bore you with lots of details but suffice it to say the salt needs about 3-4 days to penetrate the whole brisket. This technique is called a dry-brine. If you want a lot of details click on the above links. Technically speaking the salt is the only thing that will penetrate the meat because the salt molecules are smaller then the water molecules. Besides meat is about 75% water. Sugar ions are 10 X bigger then salt ions and really won't penetrate all that much. If salt takes 24 hours to penetrate an inch how long would it take for sugar to do the same thing? Yea I dunno know either. Here is my however. I still like applying my rub during the dry-brine time because the rub will penetrate maybe 1/16 -1/8 inch according to Amazing ribs.com and having done it both ways that's my preference. Every micro inch counts in my book.
After applying the rub I double vacuumed sealed the brisket. It will sit in the refrigerator for about 3-4 days. As of this writing it sat their for about 3.25 days.
After the 3.25 days the Brisket will be Sous-Vide at 104 f (Warm Aging) for 3 hours and 40 minutes (allowing 20 minutes to get up to 135 f). Once the SV reaches 135 f I will keep it there for 42 hours which is 6 hours less than my previous BBQ Brisket Recipe.
All done....The Brisket will be Ice-Shocked and refrigerated for several days until I move on to the next step.
I will be using my Modified Weber Smokey Mountain for the next step.
Getting the fire ready. This customized grate is big enough to do a 22 hour smoke without every having to replenish the charcoal. The bricks in the center allow me to snake the charcoal and the double size extra wide grate allows for very very long cooks. If you wanted to you could place wood through out the charcoal and over time it would ignite providing extra smoke and flavor.
Brisket out of the vacuum sealed plastic and ready for the next step.
A lot of the rub rinsed off during the Sous-Vide so I applied extra rub. I also applied extra black pepper. Why? Because I like black pepper.
The pictures below speak to the next step. Before I put the meat on I let the smoker SMOKE (190-225 f) for about 15 minutes. I wanted to wait till there were no flames just ash. I used a wireless temp gauge too. My plan was to smoke until it hit an internal temp of 145-150 f degrees.
All Done!!! Wrapped in foil to redistribute juices and I had to wait for all the sides get done. Cooked to an internal temp of 147 f.
Gratuitous Pictures below
Review- It came out great. The rub was good but nothing to write home about. The rub will need to be tweaked. The Faux Fish Salt was awesome. Unless you do a side by side compassion there no way to tell if it made a difference. It tasted mighty fine though. The Warm Aging was easy to do but was it worth doing? Dunno no. It tasted great and had great texture too at 42 hours.
- Fish Salt Rub and regular rub applied 3.25 days in advance
- Sous-Vide at 104 f for 3 hours and 40 minutes
- Sous-Vide at 135 f for 42 hrs
- Ice-shocked and refrigerated
- Smoked between 190-225 to an internal temp of 147 f.
Only regret is this..... I should have made Burnt Ends from the point.
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