Lacking proper spices and curing knowledge I bought a Hormel corned brisket
This coming weekend I will have all the necessary ingredients to cure a brisket
The rub I used was from this forum and is GREAT
I unpacked the brisket and towel dried it, a super light rub with olive oil and rubbed the spices in on both sides
Let the brisket sit uncovered in the fridge for 3 days
then time to smoke this baby (It already tastes good)
Not sure of the exact time but I ran green hickory over lump charcoal until the I.T. was 185, pulled and did the FTC deal for about 10 hours
unwrapped it and put it on a wire rack to dry in the fridge for 2-3 days
Well it made it almost 16 hours before I cut it here are the results
(http://i170.photobucket.com/albums/u247/jbullard1954/009Medium.jpg)
That looks fantastic! How did it taste? I'm willing to bet pretty darn delicious :)
Good and delicious don't even start to describe it
I can't wait to do one from scratch
hopefully I will have venison to test in about 8 weeks
For a first attempt looks like you knocked it out of the ballpark!
Quote from: SiFumar on August 29, 2011, 05:56:41 PM
For a first attempt looks like you knocked it out of the ballpark!
x2
That really looks good!
Nothing wrong with that. Pastrami is my favorite thing to smoke!