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I've been holding back on trying my skills at a full brisket, at $60 I don't really want to screw it up. But after dozens of pork butts, it is time!
I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb
I rinsed...
Butts hit 200 after about 14hr..I did let it climb to 275-300 in yhe last 2hr to speed it up.
I was so excited..I forgot the last pics of the butts in the smoker.
I honestly could not taste any distinguishable difference in the three or see a juiciness difference...curious if others have done...
I haven't been on the forum since building my fridge smoker...thought it was time to share a bit.
I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200.
I've heard a few people brine their butts...so what the heck-we'll try it:
Each butt is 10lb...
Hey! good to see that you found it...lots of info and tons of people to give insight...whether its a build or a recipe--its a pretty good resource. I like the neighbor hood smoke out idea.
-pete
The timing of the build finish was terrible..I won't be able to break it in for a few weeks ;(
Thanks for the compliments..the fridge worked until I had to rib off the coils from the back of the fridge to get it out of the basement I found it in..they must have built the room around it...
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