More smoked meat pics inbound. This time a brisket!
It follows, more or less, the same procedure as pork shoulder.
The main difference being the intramuscular fat content. I don’t think there was much advantage to wrapping it in foil for the collagen liquefaction stage. It didn’t give me a system purge, but was definitely too rich. I also don’t think it would have dried out, and needed that extra rending. And I left out all seasoning, save the initial brine, so as not to overwhelm the smoky taste (which I wouldn’t do for pork as it needs the added moisture and flavor).
So here we are:
Wood chips courtesy of the kid’s gift to me: Jack Daniels whisky barrel wood.
–Simon