Home Made Sausage, Cured, and Smoked Meats

[edinatlanta]

Ostensibly followed Chud's brisket trim. Probably hacked it too much and also not enough.

14.75lb at start and habe about 2.5 pounds of fat im going to render for tallow.

I will post the results tomorrow and Monday irregardlessly of outcome.

Rub was 2:2:1 SPG.

 

[Piobaire]

Wish it crisped up better but the flavor is still there.

You did pan fry it after slicing, right? I mean, you can eat after smoking just to get the flavour, but pan fry it to crisp.

 

[edinatlanta]

And we're off with the brisket. Nerves are now settling in. I realized i didn't charge the probes for the wireless thermometer though so.... in an hour ill stick one in i guess? I also know only about 4 to 5 hours will impart smoke so i may just wrap and put it in the oven this afternoon.

 

[edinatlanta]

It isnt that steak looking irl. Just poured maybe two cups of tallow in the boat. Have it in the oven at 250. It smells like a brisket wow.

 

[edinatlanta]

Took a piece of the bark. Its pretty good. Can see there is a pronounced smoke ring. Could have made a mkre secure boat but oh well. Resting before a hot hold at 155.