Will this present any problems (ie overspiced)
I wouldn't worry.
Will this present any problems (ie overspiced)
Cool. I may have to try my hand at rye bread.I wouldn't worry.
Cool. I may have to try my hand at rye bread.
Maybe next time I will make my own sauerkraut. I think if I have a successful corned beef, the wife will allow for an attempt at kraut.I hear it goes well with corned beef.
You could be right. How about the opposite? Smoking the brined corned beef. These guys did it and it looks amazing:
I may have trimmed off too much fat. Guess we will find out in a little over a week. I have a question, but first let me explain what I did. Alton Brown said to take 2 quarts of water (plus the spices), add 4 to 5 pounds of ice, then a 5 pound brisket, and put that in a 2 gallon bag. Knowing there was no way to fit all of that in the bag, I let the brine cool naturally (it was 36 in my garage that day) and skipped the ice. It took a while, but it cooled. Will this present any problems (ie overspiced)
I misquoted the amount of ice. But even at 2 pounds, how do you get that, and meat, into a 2 gallon bag? I just but brine (once it cooled) and meat in the bag.Did you add any extra water at all? Or did you just put the brisket in the 2 quarts of brine? I also was wondering about what you said about Alton Brown saying to add 4 to 5 pounds of ice. My (Alton Brown) recipe calls for only 2 pounds of ice, but calls for a 4 to 5 pound brisket. If you put in 4 to 5 pounds of ice, or it's equivalent of water, it may be too underspiced....but it sounds like you didn't.
I don't know if there is a hard and fast water to spice ratio that needs to be adhered to.
Of note, on my earlier posts, the ONLY thing I did differently from Alton Brown was I did NOT add cloves. My wife HATES cloves. They are neither in my pumpkin pies or my corned beefs. I will also do one other thing differently after the brine is over. I read somewhere that the corned beef is at times too salty. So I will remove my corned beef from the bag, rinse it very good, then soak it in cold water for 3 hours. Doing this 3 times total. Then overnight, soak it in cold water again prior to cooking it. Anyone else heard of doing this?
Ah, good to know. In all of my searching, I can't find a 2 gallon bag that I think will fit the brisket. I use this one, as you can see it's much bigger than 2 gallons.I misquoted the amount of ice. But even at 2 pounds, how do you get that, and meat, into a 2 gallon bag? I just but brine (once it cooled) and meat in the bag.
I will do it this way. Just an inch, or an inch over the meat?View attachment 960594
Post soak I use a shallow pan with an inch of water/ beer and foil covered to gently braise the CB. 275 degrees for a few hours then 235 till very tender. No reason to boil the hell out of it.
Save some for cb hash.
View attachment 960592
I will do it this way. Just an inch, or an inch over the meat?