I finally got my act together last week and made some pulled pork, using a couple of inexpensive rolled pork shoulders from Tescos, rather than the bone in joint that my recipe calls for. I adjusted a few things, and foil-wrapped the joints once they had had a good six hours exposure to smoke, and they came out very good. I ate quite a bit – in rolls, with salad, on pizza, but I also gave away some good-sized portions to some of my board-gaming pals.
So since that went so well, I bought another two, which have been cooking all day. These are going to be pulled tonight and refrigerated. Half will go into my new freezer (I haz a freeser!) and the other half is for my brother, who I am seeing on Thursday.
Anyway, having just foil-wrapped them, I was reminded I had a small rolled brisket in the fridge that needs to be dealt with. This is not for the BBQ. Earlier I posted about the superb Hot Salt Beef served at Selfridges in Oxford Street, and I decided I wanted to try some for myself.
These instructions from the Guardian seemed easy to follow, and as a bonus they also pointed me at a variation, to make pastrami. That is for another day. So I have just made a brine, and am waiting for it to cool. I have a jug that the beef fits into nicely, and will allow the brine to get everywhere (it is a small joint, so I have only made 1 litre of brine).
It needs to sit in the brine for 10 days, at least, so we’ll see how it goes.