hello all. I just smoked my first brisket and turned it into pastrami, my whole family loved it and a 10lb packer was gone in 24hrs. I was given a brisket flat and wanted to smoke it as a regular brisket. Since i have a brine that taste delicious can i not just brine it without the sodium nitrate for a week or so and put a rub on it minus the salt and smoke it. Any thoughts. Thanks
Beef brisket flat brine or injection
- Thread starter Adottavio
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