DivotMaker said:
Tenderquick: Any spice isle at your favorite place to shop - common. How much? I literally just "dusted" the meat, and rubbed it in. I think the instructions said something like 1 Tbsp. for every pound of meat; I probably used 4-5 Tbsp. total (if that). I just opened the bag and sprinkled, not sure of how it would work. I rubbed it in and sealed the whole thing in a big FoodSaver bag (they make an expandable bag that will hold a monster piece of meat like this). I rinsed the surface well, before coating with the steak sauce and rub. I have to tell you, I was blown away with the results of the Tenderquick! Didn't know what to expect, and was really pleased with the appearance. This was 8 hours in the TQ.
I'm sold on the Tender Quick method! I used in on my 14.5 lb Prime brisket this weekend. Dusted and rubbed in the Tender Quick, wrapped tightly in plastic wrap (didn't bother to vacuum seal). I probably used 5-6 tablespoons of Tender Quick, but I don't think you have to be exact because you will be rinsing it. Refrigerated for 6.5 hours, then rinsed thoroughly. Patted dry, oiled surface. Added a low sodium rub, then smoked. I did not inject or brine. The most juicy, melt-in-your-mouth and delicious brisket I have ever made, or had anywhere for that matter. I love it when simplicity (no brine or injection) triumphs. (Maybe the fact that it was Prime helped). The faux smoke ring was absolutely gorgeous, but at a good 1/4 inch, maybe a bit too big. Next time I will go 3-4 hours with the Tender Quick. I think it will look more realistic if it is slightly smaller. I like the look of the Tender Quick smoke ring better than the one achieved by brining with Prague Powder #1. The Tender Quick makes a very distinctive ring near the surface, which looks more like a real one to me, but that's subjective I imagine.
