bjarolim
Full Fledged Farker
- Joined
- May 20, 2016
- Location
- oklahoma...
So, been brining a brisket flat for 8 days. Yesterday I pulled it from the brine and cut off a little piece and pan cooked it to taste test it, was over bearingly salty. So I dumped the brine threw in some water in the bowl and let it soak just a little under 24 hours. Then this morning I changed the water and let it soak again for about another 4 hours. Pulled it from water cut another piece and pan cooked it, way way better and really really good. So gave it a dry rub, a variation of Ron_L's pastrami rub, fired the smoker up and put her on.
Smoker is cruising at a nice 250-275° on some oak splits, smoker is liking the low and slow right now I think. Most cooks I've done on Yolanda have been 325° or more due to time constraints. She has been holding steady around 250° nicely.
You can look here for my bringing thread
http://www.bbq-brethren.com/forum/showthread.php?p=3597139
Here some pics right now, more as it progresses
Outta of the last water soak.
2 cuts I'm using and ingredients
Liberal coat of some rub, looks awesome IMO
Insert beef in Yolanda
And the beer
Enjoy, more pics to come, they've only been on not even an hour so will get some pics in a bit.
Thanks for looking
Smoker is cruising at a nice 250-275° on some oak splits, smoker is liking the low and slow right now I think. Most cooks I've done on Yolanda have been 325° or more due to time constraints. She has been holding steady around 250° nicely.
You can look here for my bringing thread
http://www.bbq-brethren.com/forum/showthread.php?p=3597139
Here some pics right now, more as it progresses
Outta of the last water soak.
2 cuts I'm using and ingredients
Liberal coat of some rub, looks awesome IMO
Insert beef in Yolanda
And the beer
Enjoy, more pics to come, they've only been on not even an hour so will get some pics in a bit.
Thanks for looking