Hi all,
In the UK most of the brisket to buy comes rolled, I usually ask my butcher not to roll it and leave the fat cap on. Unfortunately I could only get two rolled briskets from a super market this week (a 7lb and 4lb) and it has been trimmed down to the meat. I have cut the string and I am soaking it in spicy brine for smoking this coming Saturday. I will coat it in a mustard and suet paste to try to replace some of the fat and then a dry rub before re-rolling it
My spicy brine 6pts
Rolled brisket trimmed so much it hurts :O(
I'll leave it to soak until Friday evening
It's great fun this smoking lark, I love trying out new ways :O)
Kip.
In the UK most of the brisket to buy comes rolled, I usually ask my butcher not to roll it and leave the fat cap on. Unfortunately I could only get two rolled briskets from a super market this week (a 7lb and 4lb) and it has been trimmed down to the meat. I have cut the string and I am soaking it in spicy brine for smoking this coming Saturday. I will coat it in a mustard and suet paste to try to replace some of the fat and then a dry rub before re-rolling it
It's great fun this smoking lark, I love trying out new ways :O)
Kip.
