Thanks Tony, I would much rather have over-reacting going on then to do something that jeopardizes anyone that would eat something I made. I still want to learn more about these cures and the science of curing and brining meats. I found it interesting reading about Brian's (Pork Belly) dry curing in his basement (
http://smokinitforums.com/index.php?topic=1793.msg10716#msg10716). I have been food poisoned (subway seafood sandwich near 10pm) many years ago and felt like I was on my death bed. So, I'm definitely one that appreciates food safety and preservation done correctly. I found the following webpage (
http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm) to be a interesting read when trying to learn more about the sodium nitrates and nitrites which have been the topic of this whole Morton Tender Quick spin-off discussion. I'm so glad this forum has so many experts in various areas that are willing to help educate and inspire us newbies to learning the art of great food preparation and mastery. Kudos to you, Brian, and Martin for helping me out on this one! I was happy with the pretty "faux" smoke ring as well!
Going back to the brisket now. When I was following your post (
http://smokinitforums.com/index.php?topic=2160.0) I read about you saving the point for burnt ends. I gave up this go around on that concept but I'm still interested in it for my next brisket attempt. I've never had burnt ends before but keep hearing about them being oh so good. Smokey D's BBQ in Des Moines, IA is the best BBQ I've ever had and I still haven't tried their burnt ends (mainly because I love their brisket so much I get it when we pass through town). Do you have more details on how you specifically process the burnt ends? I was reading one article that talked about melting 8 oz of the fat trimmings and some drippings and sauce in a frying pan. More work than I wanted to tackle on this first go around so I just sliced the point and the flat in about 1/4" slices and put them in foodsaver bags.
I better stop writing this post now. It's bringing me back to the brisket samples I tried earlier today and my mouth is starting to water up. I think this smoker could be the best Christmas present I ever received!