Author Topic: Food and How you Cook/Eat it (2017)  (Read 10729 times)

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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #75: February 20, 2017, 09:00:40 PM »
Here was yesterday's feast - brisket resting after 12 hours in the smoker.  The rub has a lot of coriander, which gives much of the texture.  We cooked the fatty part (the "cap") sous vide for 36 hours at 131F, and then smoked that with the (lean) flat for 4 hours after the flat had already been smoking for 8 hours.  I brined it for 5 days, and can't remember for the life of me what was in the brine  :lol: