This was my first attempt at homemade corned beef. I brined for eight days and cooked for about 5.5 hours. It turned out really good for my first attempt.
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Oh man why did I open this thread when I'm hungry! Looks great! -
Is there any thing you would add or change next time ? I know most corned beef we buy any more don’t have “ the flavor” much, kinda bland or weak. I would love to make my own.Comment
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Originally posted by critter69 View Post
I do not think I would change anything. I thought it might be to salty but it was not. I have only eaten corned beef a few times in the last year. I ran a meat market for 20 plus years and sold a lot of prepackaged corned beef but never tried any till last year. It turns out that me and my wife really like it . I smoked a prepackaged corned beef last year(pastrami) but just plain old corned beef is easier and there is no fire to tend.Comment
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You should give dry curing a try. I prefer it over brining.
Also, is that a brisket? I don't see any fat.Comment
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Originally posted by sir shovelhands View Post
Yes, it is a brisket. I trimmed most of the fat off.Comment
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Could you please post the recipe you used ?Comment
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Here is the brine recipe I used. I brined it for 8 days and the cooked it in a big roaster at 325° for about 5 hours or till it gets to 205° internal temp. I cut the brisket into smaller pieces and used 2 brine containers , so I had to double this set up.
1 gallon Water
1 cup kosher salt
1 cup brown sugar
3.5 tbls pickling spice (McCormick`s)
1 tbls pepper corns
5 tsp curing salt (Fiesta)
8 bay leaves
1 tbls garlic powderComment
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