Brining Meat to Keep it Juicy - Learn to Smoke Meat with Jeff Phillips
Brining Meat to Keep it Juicy - Learn to Smoke Meat with Jeff Phillips
Dec 5, 2022
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Pastrami Brisket. Recipe below. 𝘽𝙧𝙞𝙣𝙚: •1 1/2 gallons of water •4-5 lbs of ice •3 c of Kosher salt •1 1/2 c white sugar •2 tbsp pink curing salt •1 whole garlic cloves •1/4 c pickling spice 𝙍𝙪𝙗: •1 tbsp coarse black •1 tbsp smoked paprika •1 tbsp garlic powder •1 tbsp cumin •2 tbsp onion powder 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: •In a large pot bring water to a boil •Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring •In a large bucket add in your ice and
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