Whole Beef Brisket on sale

[gh1950]

Oh man. You might have just cost me money DD!

BTW, I love corned beef but I hate paying for it. It's like $7/lb.

I found a recipe for the brine online, you have to brine it about 10 days. But doing it yourself with a brisket is worth it! Thanks DD!

if you want to make corn beef, go on line and buy some commercial grade pickling spice. I go to Allied Kenco, but there are a number of good spice suppliers. The spice mixture you get in the grocery store is too "mild" because it is intended for pickling vegetables, not 2 or 3 inches of beef.

Also, when you go to cook it, a good soak in cold water for several hours help the cure equalize. Cures in store bought corn beef are not as strong because they are vacuum packed.

Been making my own corn beef for years, and this is something I learned from trial and error, not something I read on the interwebs.

BTW, if you lightly smoke your corned beef, it becomes pastrami and you save even more money.

When you go to cook it, give it a long soak in cold water. This helps the brine/cure to equalize, and removes some of the salt. Don't worry, you can't "uncure" it. Store bought corned beef has a weaker brine, because it is vacuum packed.

 

[palmettomoon]

Should be little to no need to buy Choice or Prime for brined meat like corned beef. Select, low select or standard should be fine.
https://meat.tamu.edu/meat-grading-history/

 

[fast306stang]

if you want to make corn beef, go on line and buy some commercial grade pickling spice. I go to Allied Kenco, but there are a number of good spice suppliers. The spice mixture you get in the grocery store is too "mild" because it is intended for pickling vegetables, not 2 or 3 inches of beef.

Also, when you go to cook it, a good soak in cold water for several hours help the cure equalize. Cures in store bought corn beef are not as strong because they are vacuum packed.

Been making my own corn beef for years, and this is something I learned from trial and error, not something I read on the interwebs.

BTW, if you lightly smoke your corned beef, it becomes pastrami and you save even more money.

When you go to cook it, give it a long soak in cold water. This helps the brine/cure to equalize, and removes some of the salt. Don't worry, you can't "uncure" it. Store bought corned beef has a weaker brine, because it is vacuum packed.

I got a 4# container to try out, probably gonna add some stuff to it...seemed like the most cost-effective way to get enough...

 

[gh1950]

I got a 4# container to try out, probably gonna add some stuff to it...seemed like the most cost-effective way to get enough...

View attachment 3164459

That's the way to do it.

 

[FireLt]

What's the typical $/ lb for whole brisket at Kroger??

Tag says $5.99. It’s Choice not Prime.

 

[gh1950]

I've made corned beef for years, and see no reason to use prime. Even standard is o.k. - you're going to tenderize it with brine and pickle and cook it for 4- 6 hours. By the time it's cooked fork tender you can't tell what grade it started out.

 

[JSoko]

Thank You DinkyDau
got one in Cartersville
sticker said You Saved $34

now to decide about cutting in 1/2, we will never eat the full amount
PS: my 1st Brisket on the smoker

 

[Old_School]

Kroger this week has Whole Beef Brisket for 1.99/Lb

Thanks to DinkyDau , I had a brisket flat to pull out of the freezer for Mother's Day! After thawing, I seasoned with Kosher salt, garlic granules, onion powder, and black pepper and put in the fridge overnight. Got the Bubba Keg fired up about 7:30 this morning and the brisket went on about 8:30 @ 250°.

After 4 hours, I wrapped in butcher paper, and @ 4:00 pm it had hit an internal temp of 205°. Just about fell apart as I was slicing it a few minutes ago...outstanding flavor & juicy as could be.

Thanks again, DinkyDau!

Sent from my SM-G781U1 using Tapatalk

 

[fast306stang]

Thanks to DinkyDau , I had a brisket flat to pull out of the freezer for Mother's Day! After thawing, I seasoned with Kosher salt, garlic granules, onion powder, and black pepper and put in the fridge overnight. Got the Bubba Keg fired up about 7:30 this morning and the brisket went on about 8:30 @ 250°.

After 4 hours, I wrapped in butcher paper, and @ 4:00 pm it had hit an internal temp of 205°. Just about fell apart as I was slicing it a few minutes ago...outstanding flavor & juicy as could be.

Thanks again, DinkyDau!

Sent from my SM-G781U1 using Tapatalk

Wow, that looks good!

 

[BigPrince]

Did pastrami for Mother’s Day. Don’t have to but I always use prime whole packer for brisket. Seperated the muscles and trimmed into 4 parts. 21day cure and then smoked on the egg at 225 for about 12hrs. Pic of one of the 4 chunks. It's heaven.