Post
by laklak » Mon Aug 24, 2020 9:05 pm
So you don't do the whole 12 hour brisket smoke thing? How long do you have it in the smoke, and how long in slow cook? I do love a good brisket.
I like turkey ham better than pig, too. I use a brine of salt, brown sugar, cinnamon, allspice, and nutmeg. Refrigerate in the brine for anywhere from 4 to 8 days, depending on how thick the meat is. Let it dry out in the fridge for a day or so, and then smoke for 3-4 hours.
I got a new smoker, a Cuisinart (ooooerr fancy ass). It's nice but I haven't got it down yet, can't control the temp and smoke as well as with my old piece of rusted shit. I'll get there. Might have to do some mods on it, put in more vents to keep the temp down.
Yeah well that's just, like, your opinion, man.