Cured for two weeks, desalinated for two days because I was worried I used too much curing salts, 13 hour smoke over hickory oak and cherry. I lucked out with the ratios next time will weigh everything out now that I read more after it was already curing. Delicious.
by Matty-boh
3 Comments
looks good, what final temp did you go for? brisket like ~200’s or deli meat like ~160’s?
Looks great, nicely done!!
That’s on my very short list of things to smoke. Very nice!