7day brine. Small 6 lbs brisket. 8 hour(ish) smoke.
Lessons learned but it turned out pretty great.
Mistakes. Didn’t grind my rub fine enough.
Took off too much fat from the flat.
Didn’t toast my brine herbs and spices before soft boiling them.
by Winnikush
2 Comments
This looks juicy. Pastrami is also on my to-do list. Can’t wait!
The only thing missing is the rye bread and spicy brown mustard.