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Brisket brine
Just wondering if anyone has heard of or tried using French's mustard for a brine with Brisket. I had a chef tell me he uses it for 7 days and the tumeric in the mustard breaks down the enzymes in the Brisket. Thoughts?- smokerslounge
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- Replies: 2
- Forum: Beef
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Hello from the great white north
Hi everyone, My name is Ryan I work in the oilfield in Alberta Canada. I love smoking meat I am still a beginner but no matter the weather I have been out there. I have a Char - grill 1037 I prefer using charcoal just a personal preference I guesse. I have been reading...- smokerslounge
- Thread
- Replies: 3
- Forum: Roll Call
