Discussion in 'Beef' started by jfsjazz, Jan 12, 2016.

  1. jfsjazz

    jfsjazz Smoke Blower

    Just finished a small 5.5lb brisket; started with a dry brine on this one:

    After 10 days, a swim in the ice water bath: (Those are reflections from the window that you see in the corners)

    Salt levels good and into the refrigerator overnight:

    Foiled at 165, done at 185-190:

    Sliced, vac packed and off to the freezer (minus what I left out for right now!!!):

    This doesn't happen without all the great advice I get from the generous folks on this site; thanks to all!!!
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great!  You'll be so happy to have that in the freezer for a quick lunch or dinner.  
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking strami!
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good from here

  5. jc1947

    jc1947 Smoking Fanatic


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