okay I'm fine with curing and smoking pork.
And I've got this brisket in the freezer and nice new slicer machine, so I'm thinking why not do the brisket and thin slice for sarnies.
But I'm wondering what a dry cure would do to it and what temps to smoke it to after to get a medium but moist result.
Would it look too pink and uncooked.
Any thoughts experience welcome :-)
And I've got this brisket in the freezer and nice new slicer machine, so I'm thinking why not do the brisket and thin slice for sarnies.
But I'm wondering what a dry cure would do to it and what temps to smoke it to after to get a medium but moist result.
Would it look too pink and uncooked.
Any thoughts experience welcome :-)