After St. Patrick's day, brisket is usually on sale. The wife picked up a few and we froze them.
This is a 2.25lbs cut of brisket. I scaled back the curing salt/brown sugar accordingly (from a 5lbs pork belly). Vacuum sealed it and let it cure for 5 days. The beef is too thick to cure all the way through, but that was a given.
Took it out of the bag, washed it off, then broiled it on high to get a good crust on each side. Then slow cooked at 300 degrees for about 30 minutes. It would not be cooked though (if I wanted to do that, 250 for 6-8 hours). Let it cool, then put it back into a zip lock bag with any of the fat/sugar that rendered. Let rest for another 2 days.
It is awesome.
This is a 2.25lbs cut of brisket. I scaled back the curing salt/brown sugar accordingly (from a 5lbs pork belly). Vacuum sealed it and let it cure for 5 days. The beef is too thick to cure all the way through, but that was a given.
Took it out of the bag, washed it off, then broiled it on high to get a good crust on each side. Then slow cooked at 300 degrees for about 30 minutes. It would not be cooked though (if I wanted to do that, 250 for 6-8 hours). Let it cool, then put it back into a zip lock bag with any of the fat/sugar that rendered. Let rest for another 2 days.
It is awesome.