Ive only done one brisket before, turned out amazing! Thanks to the good people of smokingmeatforums!
As most people do in here, they evolve;)
Out of all the websites ive looked to for information, smokingmeatforums.com is always the best. So I come to you for suggestions although I feel I have a grip on things!
Heres where im at...
8lbs of beauty brisket straight from the butcher
I trimmed most of the fat but left a a tiny bit here andthere
My butcher sold me a massive pile of curing salt for $5 lol
I made a brine using 1.5 gallons of water
1 cup of kosher salt
6 tsp of curing slat
1 cup of dark brown sugar
2 onces of pickling spice
My intention is around 13 days of curing. Then a long slow smoke arounf feb 1.
So theres still time to go.
My questions (because ive found conflicting answers on this site), what internal temp do I cook it too???
Some people say do it like a brisket, 195ish and you're golden, then some people say stop at 165..??
The floor is yours!