Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.
Originally Posted by yelonutz
Dr. BBQ talks about taking a cyro-packed brisket and placing it in a fridge that is not opened often. Leave it in there for 50 days and then cook it. I haven't tried it but I trust him. If it smells bad when you take it out, throw it away. NUTZ
I always thought beef ages better than pork ?