Used Pops Brine again on 2 small Brisket flat cuts cured for 19 days.
Soaked in ice water for 3 hours using the low salt I think I took to much salt out
I brown both sides
Then make it all happy with 2 cans of PBR
a Bay leave & tea ball with picking spice
Bring to a boil then lower heat to a low boil
Turn it over after an hour let it go another hour
start checking for tenderness with tooth pick.
I add the tatters at that time,when I recheck the
meat is usually done and tatters are ready
Remove meat and tatters add cabbage to the pot
Slice as thick or thin as you like I like thin
Super tender
Another pic of the slices
Served with tatter and cabbage
Thanks for watching
Richie
Soaked in ice water for 3 hours using the low salt I think I took to much salt out
I brown both sides
Then make it all happy with 2 cans of PBR
a Bay leave & tea ball with picking spice
Bring to a boil then lower heat to a low boil
Turn it over after an hour let it go another hour
start checking for tenderness with tooth pick.
I add the tatters at that time,when I recheck the
meat is usually done and tatters are ready
Remove meat and tatters add cabbage to the pot
Slice as thick or thin as you like I like thin
Super tender
Another pic of the slices
Served with tatter and cabbage
Thanks for watching
Richie