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post #1 of 5
Thread Starter 

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!!!

post #2 of 5

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

post #3 of 5

Good looking strami!

post #4 of 5

Looks good from here


post #5 of 5


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