tinyfish Posted January 2, 2016 Report Posted January 2, 2016 I brined a brisket for 10 days and put it on Sinister with some sugar maple wood chunks.
MacKenzie Posted January 2, 2016 Report Posted January 2, 2016 Awesome, tinyfish. That brisket dinner looks soooooooo delicious. and the colour is fantastic.
ckreef Posted January 2, 2016 Report Posted January 2, 2016 Damm you - that is probably the tastiest looking brisket cook I've ever seen. Send me a plate please. Charles - Prometheus 16.5", Cassiopeia 19" TT
wilburpan Posted January 2, 2016 Report Posted January 2, 2016 Doesn’t the 10 day brining step make that pastrami instead of brisket? Either way, looks fantastic!
tony b Posted January 2, 2016 Report Posted January 2, 2016 Doesn’t the 10 day brining step make that pastrami instead of brisket? Either way, looks fantastic! Corned beef would be closer (depends on what spices he put in the brine), pastrami has an exterior coating of black pepper and toasted coriander seeds.
tinyfish Posted January 2, 2016 Author Report Posted January 2, 2016 Doesn’t the 10 day brining step make that pastrami instead of brisket? Either way, looks fantastic! Corned beef would be closer (depends on what spices he put in the brine), pastrami has an exterior coating of black pepper and toasted coriander seeds. Montreal smoked meat, pastrami and corned beef are all very similar. The spices and the smoking wood are what make my recipe like a Montreal smoked meat brisket. 1
