Brine in salt water for one to 2 days, that small, I imagine it is going to be hard to keep it at temp and making sure it doesn't dry out. You have a smoker?
Juat a small bbq but it's also raining.
I like to slow cook it (braised) with bell pepper, tomatoes, zucchini, eggplants, onions, garlic...
Then I get the veggies, filter out the fat/oil, and blend them all with butter.
Delicious.
Oh that does sound good, thanks!
You can add some hot sauce if you want to. (salt and pepper to taste at the end).
Don't forget to brush/massage the brisket with salt, pepper, rosemary, thyme blended in olive oil, then put in the fridge for at least 2 hours.
Take it out and braise it straight away. There's no need for it to get back to room temp.
I have a nice rosemary bush in the yard, will do!
Meat, rub with mustard (your choice,) rub with dry rub seasonings (your choice,) get it hot for the correct amount of time that you'd eat it (your choice.)
Figure the way you want it to taste and make a rub. You know how you're going to cook it? Oven, grill, smoker? Pick one and use that. You'll be fine, just don't over cook it. Use a temp calculator if you don't have a digital thermometer. Let it rest 10 and serve.
If you're really new to it, keep it simple. Cooking is learn as you go. Pick a simple recipe, make it once, like it, make it often and experiment with little variations of the recipe
Good luck with your brisket.
Thanks, it's a fun project, I appreciate the advice!
I marinade mine in a mixture of Worcestershire, apple cider or red wine vinegar, olive oil, salt, pepper and garlic powder. Then I smoke it. The vinegar is key here. The acid begins breaking down the meat. This will create an incredibly tender meat.
Yea I'm hearing that you need something to help break it down besides heat. Vinegar sounds good
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