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Smokerless Smoked Brisket

Afonso_Tito_de_Morais_164825

So today I went to my local butcher to get 2kg of brisket to partially recreate the Chefsteps recipe and I have a few questions maybe some of you can help me answer:

1 -I didn't buy neither 6kg (full recipe) nor 3kg (half), but 2kg of brisket, which I cut into 3 pieces, since my sous-vide bags aren't that big. I had to adjust the brine and I didn't have any syringes to inject it with either. In the video they say a packer that thick with about 6kg, if not injected, would take about 6-7 days to properly absorb the brine. I'm thinking that a 2kg piece (sliced in three), if not injected, will take around 30-48h?

2 - I'm doing this with the crockpot method with a thermometer and keeping a close eye on it all day, but I was wondering if the time I have to cook remains the same taking in account I'm using much less meat. Will the cooking time depend on the amount of meat I put in at a time? I think it probably will but just wanna be sure.

3 - I probably won't use it all in one meal. Can I remove 1kg from the brine at a time and leave the rest for another 24h for example? Or should I remove it all from the brine at the same time and store what I don't use until the next day?

I'm mostly following my gut but wanted to make sure I was not doing anything wrong. Shoot your knowledge below, it'll be much appreciated!

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tshewman

brine minimum of 48 hours. they are essentially using an equalibrium brine of ~2% (not including any prague powder). Cook same length and temp and chill the ones you won't use immediately in an ice bath (still in their bags) and refrigerate or freeze. You can rewarm at ~55-58C and continue as instructed. If you want to leave one to continue to brine, that will give you a good comparison of the extra time to see if there was any difference in flavor. Food for thought. Let us know what you think either way.

Afonso_Tito_de_Morais_164825

I was thinking about that too, doesn't the equilibrium brining method use 1-2% of total water + meat weight in salt? If that was the case wouldn't they be using 140g to 280g of salt, instead of 540g? Not sure though, will have to check. Anyway, thanks!

tshewman

My app shows 240g salt in the brine and 20g curing salt. With 8000g water and 6000g brisket that would suggest a ~1.8% brine if one was to include the curing salt (usually not considered a brining salt). Or 1.7% without the curing salt.the other 300g salt goes in the rub. Does that help?

Afonso_Tito_de_Morais_164825

Right, I answered while looking at the total amount but I made the brine looking at the brine part of the recipe. For a second there I thought I had doubled the salt in my brine, haha. Anyway I'll brine it for 48h, remove and cook for 24 as advised. I'll also make a few adjustments on the rub & glaze. I'll post the results! Thanks!

Afonso_Tito_de_Morais_164825

Ah! I was looking at the total amount and not the brine, my bad. Luckily when I made the brine I was looking at the right amounts. One more thing: can I cook 12h, stop for a few hours and continue the next day? I have a few consciousness problems about leaving my stove unattended for 24h since I have to keep closing the lid or adding water to keep the temperature as stable as possible.