have not published anything in a long time, so i though i would do something. bought a brisket 6-8 pound er from food lion. so i put it in a brine, first time i have ever brined
a brisket. my brine is
1/2 cup of apple cider vinegar
1/2 cup of apple juice
1 tbsp salt, pepper, onion powder. garlic powder
1 tbsp sugar in the raw
1 tbsp roasted garlic
then i put my rub on, rub is salt and pepper, and a little tenderizer
then got the smoker settled down at 200-225
then put the brisket on the smoker until internal temp reached 158-165, then i foiled the brisket (TIGHT)
along with some DOGS, anyone thats never had smoked dogs are really missing out on some chefs eats while smoking....
So the internal temp of the foiled brisket reached 190-195 so i pulled it out to rest for a while.
sliced it up, and here it is.................
pretty darned tastee.......
THANKS FOR LOOKING,
Danny Lang
a brisket. my brine is
1/2 cup of apple cider vinegar
1/2 cup of apple juice
1 tbsp salt, pepper, onion powder. garlic powder
1 tbsp sugar in the raw
1 tbsp roasted garlic
then i put my rub on, rub is salt and pepper, and a little tenderizer
then got the smoker settled down at 200-225
then put the brisket on the smoker until internal temp reached 158-165, then i foiled the brisket (TIGHT)
along with some DOGS, anyone thats never had smoked dogs are really missing out on some chefs eats while smoking....
So the internal temp of the foiled brisket reached 190-195 so i pulled it out to rest for a while.
sliced it up, and here it is.................
pretty darned tastee.......
THANKS FOR LOOKING,
Danny Lang
