Originally Posted by woodpelletsmoker
I brine beef in WATER with salt for 24 hours.
The beef must absorb enough water
I set smoker at 225F, when meat reaches to 150 F, I keep meat at 150F for 5 hours.
It is more than tender, when I pull it, it just fall apart as pork
Never heard of brining a brisket before unless you are making pastrami or something. How do you keep the meat at 150 for 5 hours? Seems like it would be very tough IMO.