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Smoking a frozen brisket
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I’d QVQ that little flat, only way you’re going to keep it from turning out dry. Just a thought.
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Never injected any of my meat. Also cant get phosphate solutions for brisket here. I like my meat straight up...
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May loose some moisture due to purge. Would be better to dry brine and let sit 48 hours for the salt to work its way deeper before freezing. That way when cooking those ruptured cells that loose the fluid will retain the moisture at least between the fibers better. I dunno though. Never tried it. Do two side by side and maybe a 3rd normal to be a control. I would think a better bark due to the colder meat as well as ring.
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Smoking a frozen brisket
Thinking of new ways to deal with thin emaciated briskets with no fat. We can't always have a 18lb Wagu to cook. Maybe dry brine/ rub the day before and toss it in the freezer for the night. Then smoke it 325-350f. By theory it should have more bark and smoke ring. Any thoughts?Last edited by Ahumadora; August 30, 2019, 05:02 AM.Tags: None
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