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Cured Brisket Wasn't Sure What To Expect...
Slabotnick
Posts: 215
Picked up a cured brisket from Sam's decided to give it a shot yesterday.
1.Soaked in a bowl of water overnight and changed the water out three times heard it could be salty otherwise.
2. Got the egg up to 250 had the CyberQ going with some applewood and cherry chunks.
3. Had a pretty liberal coating of dizzy pig and some garlic salt
4. Smoked uncovered until an internal temp of 175 took about 7 hours for that.
5. Wrapped the brisket in foil and poured a cup of French roast coffee in the foil.
6. About another hour to hour and a half they reached an internal temp of 205.
7. Wrapped in a towel for an hour and a half then put in the fridge overnight and reheated in the oven for dinner the next night.
I wasnt sure sure what to expect but it really was great. So tender and a unique flavor. Will enjoy again.
1.Soaked in a bowl of water overnight and changed the water out three times heard it could be salty otherwise.
2. Got the egg up to 250 had the CyberQ going with some applewood and cherry chunks.
3. Had a pretty liberal coating of dizzy pig and some garlic salt
4. Smoked uncovered until an internal temp of 175 took about 7 hours for that.
5. Wrapped the brisket in foil and poured a cup of French roast coffee in the foil.
6. About another hour to hour and a half they reached an internal temp of 205.
7. Wrapped in a towel for an hour and a half then put in the fridge overnight and reheated in the oven for dinner the next night.
I wasnt sure sure what to expect but it really was great. So tender and a unique flavor. Will enjoy again.
Comments
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Looks good! Replace the Dizzy Pig rub by a mix of pepper/coriander/garlic and you've got yourself Montreal Smoked meat. I have a brisket curring in a brine right now. Planning on smoking it this weekend.____________________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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I'll give it a try. Thankspaqman said:Looks good! Replace the Dizzy Pig rub by a mix of pepper/coriander/garlic and you've got yourself Montreal Smoked meat. I have a brisket curring in a brine right now. Planning on smoking it this weekend. -
______________________________________________I love lamp..
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Looks great, btw.
______________________________________________I love lamp.. -
Wow, looks fantastic, thanks for sharing the cook!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Thanks for sharing the link. The more you find out about the intricacies of better food the more you realize there is so much more to learn.nolaegghead said:
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