- Mar 21, 2016
- 10
- 10
Hi out there to everyone. Here's a question:
I'm looking to smoke brisket (hot, till fully cooked), slice it thin, and serve it cold - like cold cuts. Kinda like pastrami, but starting with a fresh brisket instead of corned beef.
Any clue if this will be any good? I'd think what could be bad as long as I can smoke it right, no? Also how do I keep the meat firm enough that it won't be too tender and falling apart?
Any thoughts, anyone?
I'm looking to smoke brisket (hot, till fully cooked), slice it thin, and serve it cold - like cold cuts. Kinda like pastrami, but starting with a fresh brisket instead of corned beef.
Any clue if this will be any good? I'd think what could be bad as long as I can smoke it right, no? Also how do I keep the meat firm enough that it won't be too tender and falling apart?
Any thoughts, anyone?