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 ideasÂ
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
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
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
Poochie Posted December 14, 2021 Report Posted December 14, 2021 That looks delicious. I'm going to have to try it. Â
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
