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Montreal smoked meat is ready.
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Well its been a long wait. I brined the brisket in a wet brine for 12 days. I cooked the brisket indirect at 225f with sugar maple for smoke. I fully cooked the brisket on the kamado without steaming. All rubbed and ready to cook.
The bark is set and ready for the butchers paper. What a mess of wires.
I first probed the brisket at 194f and its ready...probes like butter.
Close up of the bark
I should have probed a little sooner the first 1.5"-2" of the flat was too tender to slice.
The bark is set and ready for the butchers paper. What a mess of wires.I first probed the brisket at 194f and its ready...probes like butter.
Close up of the bark
I should have probed a little sooner the first 1.5"-2" of the flat was too tender to slice.
Comments
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Mighty fine looking grub brother. Solid all the way around.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks incredible.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks good. So how was it?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig the taste was awesome.
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Nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Beautiful!
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Great looking cook !!!
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Looks great! If you have a section that's too tender to slice, refrigerate that section and slice it cold and you have cold cuts.
______________________________________________I love lamp.. -
@nolaegghead thanks for the tip. All the crumbled pieces I saved for pountine.
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