#168
In this episode, we're trying smoking brisket in the new smoker from Hobbi Smoke.
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Brisket brine recipe for smoking:
For 1 kilogram of meat:
Nitrite salt - 18g
Sugar - 4g
Dried garlic - 4g
Ground black pepper - 2g
Rub the brisket with spices and refrigerate for 5 days.
Turn the pieces over a couple of times a day and massage them gently. :)
After the time has passed, remove them and, without rinsing, begin cooking.
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