AMGBOW303

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

I have been hearing more and more about the Denver Steak recently and thought I would give it a try. It is a great cut of meat if you haven't tied: https://www.tasteofhome.com/article/best-steak-youve-never-heard-of/ After marinating the Denver in a Sweet Memphis rub (with some soy sauce and white wine vinegar) for 12 hours, I smoked it on the KK23 for about an hour at 220f with some hickory and then seared it at about 700f for 90 seconds on each side.

The pastrami turned out excellent. Here is the recipe and photos: Dry Curing Rub Brisket 1 teaspoon curing salt for every 5lbs of brisket 2 Tbsp whole black peppercorns (crushed) 2 Tbsp course black pepper 1 Tbsp whole coriander seeds (crushed) 1 Tbsp coriander powder 1 Tbsp brown sugar 1 Tbsp paprika ½ Tbsp mustard seeds (crushed) ½ Tbsp fennel seeds (crushed) 2 tsp garlic powder 2 tsp onion powder ½ tsp mustard powder DAY 1: Mix the curing powder and rub brisket thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse brisket thoroughly with cold water. Soak in cold water for 3 hours, changing the water every 30 minutes. Use the rub recipe above WITHOUT THE CURING SALT, and rub the brisket thoroughly. Pat dry and place uncovered on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 165f. Hickory is great, but other woods are too. Let the brisket cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

I experimented with curing bacon the other day and it turned out amazing. I can never go back to store bought. Recipe and photos below for those who want to try. Dry Curing Rub Pork Belly (2.5kg) 40g salt 40g brown sugar 5g curing salt 5g ground white pepper 5g coriander seed 5g ground mace (nutmeg as a substitute) 5g onion powder 5g garlic powder 5g ground ginger 5g ground fennel seed DAY 1: Remove skin from pork belly. Mix the curing powder and rub pork belly thoroughly. Place in a Ziplock or vacuum sealed bag. Place in refrigerator. DAYS 2-6: Turn the bag over every morning. Day 7: Remove from bag and rinse pork belly thoroughly with cold water. Pat dry and place on drying rack in refrigerator for two days to rest/dry. Day 9: Smoke on KK at 200-225f to an internal temp of 150f. Hickory is great, but other woods are too. Let the pork belly cool for an hour and them place it back on the cooling rack in the refrigerator overnight. Day 10: Slice/portion/eat

Thanks. I am using a Blackmore Wagyu (https://blackmorewagyu.com/) from Australia that I picked up from Shaun at The Butcher Box (https://butcherbox.com.sg/) in Joo Chiat. I used the point only because I wanted a smaller piece of meat for my first experiment curing a pricey cut of brisket. I went with a dry cure. It will cure for 7 days, rest for 2 and then I will smoke it on the KK23 with some hickory to 165. I will share the results in about 10 days.

Greetings from Singapore, Good morning everyone. I just ordered a nice Wagyu brisket point that I plan to turn into pastrami. I am fishing for opinions on dry vs wet curing and any crowd-pleasing recipes anyone is willing to share please. Much appreciated. Adam