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Post by BBQ Butcher on Mar 19, 2013 7:23:40 GMT -5
Picked up a lb CB Brisket Flat, soaked it over night in cold water, changing the water a couple of times. This helps to draw out some of that 30%+ of brine. Dried it well, cut in half (the whole thing would've been cramped in my little Demi and affecting the heating process) and seasoned with granulated garlic and the spice packet that came with the meat. It went into the water bath at 160° for 36 hours. Look at all at that glorious 'juice' Almost done too much It then went into the fridge for a few hours to cool down. I used the 'juice' from the bags to cook the potatoes, onions and carrots. After the CB was sliced, I tossed it on top of the veggies in the pan, covered for a few minutes, to warm it up. Some pure straight horseradish and we are all set A couple more meals out of this and then we'll add some beets for Red Flannel Hash
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