Started this project on Sept. 11th. Got me a 6lb. brisket from the butcher shop.
Got my brine all mixed up on the stove and brought it to a nice warm state to blend everything together. Once it cooled down and I added some ice to the brining container in went the brisket and got injected than went in the fridge for 5 days.
This is my board I cut that fits into the container to keep everything nice and covered. The bowl pushes down the board when the lid is applied.
5 days later and after a 6 hour soak it gets my special Pastrami rub
All bagged up for an over night in the fridge
Next morning getting ready for the smoker
All plugged into the pid and iGrill
About 10 hours later took it out at about 165 F degrees
Out of the fridge this morning and it got sliced up.
All vac sealed
Got my brine all mixed up on the stove and brought it to a nice warm state to blend everything together. Once it cooled down and I added some ice to the brining container in went the brisket and got injected than went in the fridge for 5 days.
This is my board I cut that fits into the container to keep everything nice and covered. The bowl pushes down the board when the lid is applied.
5 days later and after a 6 hour soak it gets my special Pastrami rub
All bagged up for an over night in the fridge
Next morning getting ready for the smoker
All plugged into the pid and iGrill
About 10 hours later took it out at about 165 F degrees
Out of the fridge this morning and it got sliced up.
All vac sealed
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