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Thought you were going to brine it for 3 weeks?

Can you share the recipe now (label it untested) so we can see how if differs from the one on this post? Thanks. Alan

How long can we leave the brisket in the brine solution? If we leave it too long, would it affect the texture or flavor? Thanks again for the help. Alan

Well, did my second smoked meat yesterday using the brine/injected method. It did not come out very well. Not much redness on the inside and it is not tender. I destroy the bread trying to eat it. Not sure if this can happen because of the cut of meat or what I did wrong? I buy my brisket at...

I had the oven temp at 325 degrees. When I removed the meat there was a lot of liquid in the foil. I left it in the liquid until it was completely cool then removed it and placed in refrigerator over night. The fat was super tender and was almost the best part of the sandwich. Good thing fat is...

Tried the Brining and injection recipe this week. I got nervous 1/2 way through when I thought it might be too salty. When I tried it today it was PERFECT. I cooked to 140 in the smoker and then to 190 in the oven wrapped in foil. It was a tad dry but great flavor and color. I am going to try a...

Sorry, Bad Math today..... 12 pounds*15% is 1.8. Is that the calculation?

Strain brine with fine mesh strainer. Chill below 40ºF, inject 15% of brisket mass in milliliters. Just trying to understand this part: For your 12 pound brisket, does this equate to 1.2ml? 12pounds*15%= 1.2 Thanks Alan

Hi Kevin, You mentioned that I should steam the smoked meat to make it more tender. I assume you meant the entire roast. How long would you recommend or do you steam it until a certain internal temperature is reached? Also, does the steaming remove the smokey flavor and the seasoning? Thanks again.

Corey S. So unusual with the reverse name. Try the recipe. it is really good. We typically get smoked meats when we visit Montreal. But that is too far to go for a sandwich. Good to know that I can make my own. Take it easy Corey Alan from Alan Corey. :P

I will have to try the steaming method with the leftover smoked meat. Someone on the board had suggested injecting the meat. Was wondering if they injected it with the dry rub mixture (mixed with water) and if it improved the flavor at all. Thanks for the tips. I learned a lot from reading...

I am new to this group and I tried the smoked meat dry rub. totally awesome. I was wondering how to make the smoked meat more tender? Would leaving it in the fridge an extra week with the spice rub/morton tender quick help? I smoked it to 170 degrees.