Author Topic: Tree Crew Brisket and Sausage  (Read 5710 times)

EFGM

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Re: Tree Crew Brisket and Sausage
« Reply #15 on: July 29, 2016, 04:45:50 PM »
So then with a recommendation from two top pros, I have added it to my Wunderlist Grocery Store list. Another Brisket smoke for Wednesday and I'll show you my "Ring"
Doug
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DivotMaker

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Re: Tree Crew Brisket and Sausage
« Reply #16 on: July 29, 2016, 07:33:59 PM »
Just "purdy's it up a bit," for the BBQ snobs, Doug!  It's our little "secret!"  SSSHHHHH!!! ;)
Tony from NW Arkansas
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Libohunden

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Re: Tree Crew Brisket and Sausage
« Reply #17 on: July 29, 2016, 07:47:47 PM »
I'm a recent convert to tender quick, thanks to Tony. But I haven't looked back since I started using it.
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SconnieQ

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Re: Tree Crew Brisket and Sausage
« Reply #18 on: July 30, 2016, 01:16:45 AM »
So then with a recommendation from two top pros, I have added it to my Wunderlist Grocery Store list. Another Brisket smoke for Wednesday and I'll show you my "Ring"

Just make sure you do the TenderQuick step as one of the last steps before going in the smoker. TenderQuick, rinse, rub, then into the smoker. If you apply TenderQuick then rinse the night before for example, the "cure" can continue to work it's way into the center of the meat (even though you've rinsed it), and you might get a large, odd-looking ring. The photo below was posted by a member who did the TenderQuick step too far in advance. They dusted with TenderQuick, rinsed, then applied the rub, and refrigerated overnight. You can see how the red went too far. I'm sure it still tasted just fine. Almost looks like half-cured pastrami.

Sounds like the recommendation these days is to leave the TenderQuick on for 30 minutes to an hour, then rinse. (Older posts will say to leave it on for several hours, but that appears to have been cut back.)
« Last Edit: July 30, 2016, 01:19:26 AM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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EFGM

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Re: Tree Crew Brisket and Sausage
« Reply #19 on: July 30, 2016, 09:28:17 PM »
Thank you Kari for the added details. Looking forward to giving it a go.
Doug
Carrollton
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EFGM

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Re: Tree Crew Brisket and Sausage
« Reply #20 on: July 30, 2016, 09:39:56 PM »
Just "purdy's it up a bit," for the BBQ snobs, Doug!  It's our little "secret!"  SSSHHHHH!!! ;)

Tony, I don't understand, what ever are you talking about!

(LOL)Got it!
Doug
Carrollton
A Briskitarian with Briskititus
#4D w/Big Red Upgrade: PG1000: Fireboard
 
"SMOKIN-IT CARES"