Pastrami on the way

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Rag1

Executive Chef
Joined
Jun 24, 2007
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3,022
Location
Berks Cty, Pa.
I have a brisket packer (small one that is not real thick) that was injected with brine and submerged for the last 7 days.
Dave....when should I pull it for smoking?
The one last year was pulled too soon and didn't turn out very nice. Don't want to screw up this time.
 
If you injected the amount that you were supposed to...and made the brine correctly...a week is good...what I've been doing is brining them for a week..then vac packing them with some fresh pickling spices and a little brine for a few more days...
I would go somewhere between 7-10 days
Take some pics
 
As long as ya keep it cool and safe, to me, the longer the better and a done finished product.
 
As long as ya keep it cool and safe, to me, the longer the better and a done finished product.
 
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