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kosher salt
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So it had been awhile and I kinda had a hankerin'.
I've head a couple of people talk...and had seen a certain youtube video about not trimming the silver skin off the surface to save the potential rendered fat on top "cause that's what they do in the restaurants"....
However....I just cant...
Hello everyone,
I am a chef from New Jersey who is smoking brisket for the first time for a Labor day event for 250 people. Brisket is one of the items on the buffet so I smoked 4, 13-15 lb. briskets to 130 F on the point, and 150 F on the flat for approximately 7 hours at 225-240 F with...
Did some smoked salt for the first time. After doing some research I decided to hot some it with apple wood. Ran it for 6 hours at 300°. It turned out really great very noticeable smoke flavor. I already have a million ideas to use it.
before (mortons coarse kosher salt)
After
Airtight...