KiwiIndo Posted December 11, 2021 Report Posted December 11, 2021 Hi guys well I have a very lean brisket in the brine ready to smoke tomorrow, I still have not decided on cooking all the way or 165 ++ then steaming to finish, any ideas Quote
tony b Posted December 11, 2021 Report Posted December 11, 2021 First, how long has it been in your brine? If more than a few days, you should take it out and rinse it, lest it will be too salty. Prep it with the yellow mustard and crush black pepper & coriander seed rub and let it set overnight. I'd cook it low and slow to at least 190F, then let it rest in a cooler for several hours. Not all the way done for a brisket, but done enough to be easily sliced. (I find that fully done briskets (203F) have a tendency to crumble when sliced.) Then all you have to do to serve is steam the slices until hot. 2 1 Quote
KiwiIndo Posted December 12, 2021 Author Report Posted December 12, 2021 Thanks sounds like a perfect idea I am using the corned beef brine from the bearded butchers it uses cerley powder and only a 24 hrs soak 1 Quote
KiwiIndo Posted December 13, 2021 Author Report Posted December 13, 2021 Beef came off the komodo 3 hrs ago looks ok taste a little salty but the pepper and smoke is delicious 8 Quote
Poochie Posted December 14, 2021 Report Posted December 14, 2021 That looks delicious. I'm going to have to try it. Quote
KiwiIndo Posted December 19, 2021 Author Report Posted December 19, 2021 Repeat this again today as everyone ended up liking it and then was gone 4 1 Quote
