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NotThamesWater
jb000
@kkg337
This was brined for 5 days, salt, pink salt, little sugar, and your pick of aromats, flipped every day.
Salt, pepper, coriander seed, mustard seed rub.
Then smoked at 245 to 145ish, wrapped with a water bath over a roasting tin and finished with steam to 195.
It was quite salty still, so I think next time I’ll try a fresh water soak for a little after brining. Could have done with another day in brine too, didn’t quite reach the centre of the thickest part of the brisket so I had a grey spot.
Can’t fault the result really though, although having bags and bags of it in the fridge is dangerous for snacking potential.