Hi Shawn
I'm going to try the Recipe from the episode of Dinners, Drive-ins and Dives on the Food Network also referenced in this thread. 12 pound brisket so I'll triple the recipe and the curing time and smoke it the way I do a regular Texas brisket..
This should take approx 3 weeks as I just pulled a brisket out of the freezer today..so as soon as it is thawed I'll brine it and we shall see. I'll take some photos and post back here when I'm done..

Can you share the recipe now (label it untested) so we can see how if differs from the one on this post?
Thanks.
Alan

quote:

Originally posted by Alan Corey:
Can you share the recipe now (label it untested) so we can see how if differs from the one on this post?
Thanks.
Alan

The recipe is about half way down on page one of this thread, posted by Bryan S.

It features dextrose and IIRC he also used dextrose in his cured smoked turkey breast.

It's in the brine today:
12 Pound Brisket
2.75 gallons of water
18 Oz salt: mix of Kosher and Canning & pickling salt

6 Oz Prague Powder
6 Oz of Dextrose
7 Oz Pickling spices

I'll let in brine until Sunday November 1st then it's out and on the smoker/ Maple wood
180-205 Smoke temp for 4 Hours..

Then double wrap in foil and bring up to 170-195... Final temp I haven't quite made a decision on...

Any suggestions?
Jack

Thought you were going to brine it for 3 weeks?

No..I said it would take me three weeks from the date of the original post as it was frozen solid.. I don't think there will be much difference between 5-10 days..Maybe..who knows thats why were all in this post as there aren't really any solid answers..

It's done. We got Pastrami..I was very hesitant to try it due to the amount of Prague Powder I used. I did however cut one slice it tasted like a very nice pastrami and was tender cut with the grain.

I smoked it to 140 and then steamed it in the convection over until the thickest part was 168.

I wrapped it and let it set all night in the fridge..

I have since tossed it and will start over using less than 2 Oz of Prague powder.