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I started with a 13 lb Choice Creekstone brisket. Separated the point from flat and placed it in a wet brine. Today is day 5 of brining. Recommended brine time is 5-7 days.

I need the finished meat on Feb 2nd...11 days from now. If I pull the brisket pieces on day 7, rinse and refrigerate, can I hold it for another 5 days? That would get me up to Jan 30th at which point I can smoke it and finish in steam 2 days later.

In hindsight, I should have waited another week before brining. Just trying to get to the finish line without freezing.
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Shiner in New England today isn't unlike Coors, east of the Mississippi back in the late 60's...most have heard of it and would like to try it, but haven't.

While it's a great quaff on a hot afternoon, there are some really, REALLY good local brews around here now. Google Heady Topper. The stuff is impossible to find (limited production) and sells for $75 @ cs.

Maybe we can do a swap Smiler
sure a case of shiners for some a case of heady topper.

Maybe you just need to drive down this way next time instead of flying. Back in the 90's I had an "in" at Shiner. They shipped me a BUNCH of memorabilia from the factory to me in Australia where we decorated the bar in my office. Yup, only in the Australian Air Force would the Commander (me) have a bar in his building. It was a small thing we rebuilt while I was there, only about 20 x 60, that doesn't include the outdoor area where we built the smoker.

Every time I hear Shiner, I think of back then, it WAS like Coors... people in Oklahoma hadn't even heard of it.
Here you go:

2 qts water
1# Tender Quick
1# Brown sugar
4 tbs Pickling spice
3 tbs Garlic, minced
1 tbs each cracked coriander, whole black pepper, and mustard seeds
1 tsp Ground cloves
1/4 cup Honey

Bring this mixture to a boil, stir to dissolve solids, then cool. Place briskets in container and pour chilled cure mixture over, then add enough water to cover. I also inject the thicker parts of the brisket in several places to ensure the cure solution penetrates. I haven't always done this, and sometimes there has been a failure to get the meat fully cured to the core, so I think it's a good idea to be safe. Mix well, weight down briskets to guarantee they remain submerged, then place in fridge. Remember to turn once a day for 5 days.

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