last Monday i smoke some briskets that i cut off 3 whole spare ribs. i want to use them for soups, kraut ect. i used Pop's brine [one gallon]. they were in the brine for 9 days. i smoked them starting out at 140 and worked my way up gradualy to finish them off at 220. took about 6 hours and i used hickory for wood chips in my MES 30 smoker. although they turned out good i did taste the salt more than i did when i cured the boneless butt for buckboard bacon. i think it's because of the thickness of a brisket vs a butt. i did not soak them after curing. i think i'll use half the salt next time with briskets. here are some pics. chopped them up with a clever at the end. Reinhard
Last edited:
