So I'm trying a new Sous Vide style pastrami cook. The recipie is on amazing ribs website. Mate is doing the sous vide process for me. I am using a nice piece of Harvey Beef Corned Silverside. I also have a Harvey Beef brisket defrosting for Sat night/Sun morning cook. Pics coming...
Brisket and Pastrami cook...
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Watching this with interest.
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I'll be interested to see how this goes!
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I am cooking my Harvey Beef Brisket early Sunday too for Sunday dinner, haven't decided on Kettle or Akorn yet, also need some inspiration on what type of smoke to go with, might grab a couple bits of the old mans firewood if it suits.
You cooking yours in the GMG @Ray C ?
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You cooking yours in the GMG @Ray C ?
most definitely! Briskets dont fit in the Ziggy . Plus i can do some nuts and other stuff whilst its on now that i have the racks in...
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Anybody got experience smoking with Rose Gum? The old man has Jarrah and Rose Gum in the woodpile, I know Jarrah turns out a good tasting product but not heard of anyone using Rose Gum before, from the timber matrix, I assume it falls under the Gum - Red category and it seems to produce a strong flavoured smoke that works well with beef.
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Pretty tidy looking brisket, what was weight before and after trimming do you know?
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So...smoke then sous vide, then in the steam to finish...or sous vide, then smoke, then in the steam to finish or X then Y, then Z...?
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Pretty tidy looking brisket, what was weight before and after trimming do you know?
4.3 before trimming, 3.9 after...
@Bentley Meredith the recipe calls for 36 hours Sous Vide, then 90 mins of smoke then wrapped for 1 hour in the esky...
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The silverside is due to come out this afternoon at 3pm... It will be chilled immediately and then into the fridge till the good wife tells me what time she wants it ready...
The brisket is another story... After my last brisket fail, i am trying a few new things. This brisket is not very thick.Also at under 4kg, its quite small compared to the briskets you guys use. So my thinking is i need to protect and retain as much moisture as possible.
Last night I injected it with basic beef broth and lightly dusted it with about 1/3 of the rub, "Big Bad Beef Rub". I then wrapped it tightly in double layer Glad Wrap. The back into the fridge. I intend to unwrap it later tonight and put on the rest of the rub. I will then put it back in the fridge uncovered. I have found this helps with my bark.
I was thinking of giving it the first hour at 85c, so it takes on a bit more smoke early on, then up to 107 for 2 hours. I want to wrap this one nice and early so it doesn't dry out...
Any thoughts or suggestions are always welcome...
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GMG would not hook up to wifi this morning ... Using manually today and will worry about it later
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Unlucky, I got my brisket on the akorn with some woodchips and rosemary branches almost two hours ago.
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scratch that... but it hooked
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Mmmm. Pastrami...
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