View Single Post
Old 08-13-2008, 11:29 PM   #2
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

I don't know if the brining has an effect or not, but I've never brined a brisket. I'd be afraid of it starting to cure a bit.

Do you put the brisket on cold? The longer it's below 140 or so, the more chance for a smoke ring....

But smoke ring doesn't really matter... taste matters.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote