Brisket cured for 9 days in fridge, rinsed and soaked in water overnight. Coated in mustard and rubbed, put in the egg with some post oak chunks at 275 until it reached 199 internal in the point. About 6.5 hours and surprisingly no stall (maybe the high humidity?). Made Russian dressing from scratch, then grilled rye with swiss, sauerkraut, dressing and pastrami. It was amazingly good.
by neek555
1 Comment
Reuben! You are for scuba?