- Jan 16, 2016
- 13
- 20
Well, here we go......my brisket was about 6.8kg untrimmed, almost 15#. Trimmed off most hard fat and silver skin almost 3#. I split it along the fat seam (now it's the flat and point correct?) cuz I got a MES30 and the brisket was super long! Ground some whole spices (corriander, cumin, bay leaf, black pepper) and some additional flavorings (onion powder, garlic powder, paprika). Little bit of brown sugar to increase caramelization. First a liberal salting (coarse kosher) to the patted dry meat then rub application. Going 230F until required as there are multiple cut sizes in there. Wish me luck! Oh yeah, Apple wood and temp outside is about 44F