Cured 4 days, smoked on my Bradley till 165 deg, chilled then today sliced it up and in a vacuum canister. Not bad if I do say so.
Got another packer brisket trimmed and curing now in the refrigerator. Gonna give a little bit out to some friends for the holidays.
Got another packer brisket trimmed and curing now in the refrigerator. Gonna give a little bit out to some friends for the holidays.
