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1st Smoke of the Day - Smoked Salmon
Thanks! It was just as good cold, the next day. -
1st Smoke of the Day - Smoked Salmon
1.1lbs Sockeye Salmon, Skin On (previously frozen) Dry Brine for 15hrs Dry Brine recipe: 1 cup Kosher Salt 2/3 cup Brown Sugar 1 teaspoon Thyme 1 teaspoon Black Pepper 1 teaspoon Paprika In cooking pan, placed a little seasoning on bottom and rested Salmon skin down on top. Completely covered... -
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Pastrami 1st timer
Those pics looked amazing. Thinking of doing one of these soon. Could you elaborate on your brine recipe? -
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Brisket rub complex or simple?
I’ve over salted a brisket before, it was still delicious. -
Do u slice up whole brisket even if ur not going to eat it all
I slice it all up. When there are leftovers, they don’t usually last beyond 2-3 days. To warm up, I put the slices on plate along with a small cup of water, and then cover with a large bowl. All go in microwave for 45-60sec. Works out pretty well. -
Brisket rub complex or simple?
S&P only. Let the meat be the star of the show, not the rub. -
Brisket finished way early, how do it save it?
This has happened before to me. When I pulled off the egg at 203, I let it rest on kitchen counter for 15min and then foil wrapped and left in oven at 170 for about 5hrs. Then 3hrs before slicing, I poured boiling water in my cooler to get it hot, dried inside, and then FTC until slicing. Had to...
