tinyfish Posted October 19, 2015 Report Share Posted October 19, 2015 The wet brine is all mixed up and ready for a nice 18lb brisket. I will cook the brisket Sunday Nov 1st. Now the hard part...the wait. The brine consists of: Water Salt Cure Dill seed Celery seed Yellow mustard seed Coriander seed Black peppercorns Garlic Red chili flakes Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2015 Report Share Posted October 20, 2015 Tinyfish, you are going to have some wonderful smoked meat sandwiches. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2015 Report Share Posted October 20, 2015 Should be an interesting cook. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 20, 2015 Report Share Posted October 20, 2015 Awesome buddy. I can't wait to sous vide a Montreal smoked Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2015 Report Share Posted October 20, 2015 Hey, Bosco, your Anova arrive yet? I've lost track. Quote Link to comment Share on other sites More sharing options...
kjs Posted October 20, 2015 Report Share Posted October 20, 2015 Looking forward to seeing the finished product, and thanks for posting the brine recipe Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 21, 2015 Report Share Posted October 21, 2015 Great start! Can't wait to see the results. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted October 21, 2015 Report Share Posted October 21, 2015 Is Smoked Meat boiled in water before it is smoked ? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 21, 2015 Author Report Share Posted October 21, 2015 Is Smoked Meat boiled in water before it is smoked ? No boiling. Brined then smoked with sugar maple. Quote Link to comment Share on other sites More sharing options...
