Brine: 1 cup kosher salt, 1 gallon water, 4 tsp Prague powder, 1/8 cup pickling spices, 2 pcs flat cut USDA choice beef brisket (4.85lb). Started the brining process (2021-10-13 @ 4pm) in refrigerator.


Sunday: rub both sides with yellow mustard (binding agent for coating), sprinkle with coarsely cracked black peppercorn/coriander (1/1).

Monday: smoke at 220 – 260 to internal temp of 165 then wrap tightly in foil and return to heat until 205 internal. Wrap in foil and allow to rest.
Weber bullet smoker
Kingsford charcoal briquets
Oklahoma Joe’s apple chips


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