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Thread: Paddy's Day is coming up, anybody corning their own brisket?

  1. #11
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    Quote Originally Posted by Jim View Post
    I have a couple of packer briskets in the fridge and plan on starting them this weekend. I am going with a traditional wet cure.
    You must have a big fridge, I had trouble finding room for one.

  2. #12
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    Quote Originally Posted by sw2geeks View Post
    You must have a big fridge, I had trouble finding room for one.
    I have that same problem because my house currently has a side by side fridge/freezer. When I move I'm going to make sure to buy a fridge with the freezer on top specifically so I can fit a whole brisket.

  3. #13
    Quote Originally Posted by sw2geeks View Post
    You must have a big fridge, I had trouble finding room for one.
    Quote Originally Posted by Kyle View Post
    I have that same problem because my house currently has a side by side fridge/freezer. When I move I'm going to make sure to buy a fridge with the freezer on top specifically so I can fit a whole brisket.
    I have my own fridge in the BBQ kitchen (only call it that when my wife cannot hear me)


  4. #14
    That looks uncannily similar in layout and general first impressions (though not details) to my sisters' kitchen. The window at the top, all the stainless steel, the tile backsplash...

  5. #15
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    Quote Originally Posted by Jim View Post
    I have a couple of packer briskets in the fridge and plan on starting them this weekend. I am going with a traditional wet cure.
    Being a smoker, are you planning on making som pastrami too?

  6. #16
    Quote Originally Posted by sw2geeks View Post
    Being a smoker, are you planning on making some pastrami too?
    If I don't have a crowd on saint Pats for sure. I'm making some homemade sauerkraut as well, Rubens anyone?

  7. #17
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    Quote Originally Posted by Jim View Post
    If I don't have a crowd on saint Pats for sure. I'm making some homemade sauerkraut as well, Rubens anyone?
    FedEx me one.

  8. #18
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    While we're here, do y'all have any killer corning recipes to share???? I would really like to try this stuff...maybe better than Katz's.... LOLO

  9. #19
    Senior Member Deckhand's Avatar
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    Reubens are my favorite sandwich. Nothing better than one with crispy rye bread. Nothing worse than a soggy one.

  10. #20
    Quote Originally Posted by Pabloz View Post
    While we're here, do y'all have any killer corning recipes to share???? I would really like to try this stuff...maybe better than Katz's.... LOLO
    I am using a base recipe from Charcuterie:

    1 gallon water
    2 cups kosher salt
    1/2 cup sugar
    5 tsp pink salt
    3 garlic cloves
    2 T pickling spice

    Added a couple extra cloves of garlic and some red pepper flakes.

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