Authoradmin

ShareTweetSaveShare

Yields20 Servings

 2 kg Brined Brisket Point End
Utensils
 1 Food Grade Meat Probe

1

(if low salt or sodium version is required, use step 1)

2

Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.

3

Pat dry meat using towlette to remove excess moisture

4

Sprinkle Beef Perfection to cover meat entirely

5

Place in a low (230f/110c) oven or smoker

6

Cook until meat reaches an internal temperature of 150f

7

Remove and refrigerate meat overnight

8

Slice thinly and serve.

Category

Ingredients

 2 kg Brined Brisket Point End
Utensils
 1 Food Grade Meat Probe

Directions

1

(if low salt or sodium version is required, use step 1)

2

Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.

3

Pat dry meat using towlette to remove excess moisture

4

Sprinkle Beef Perfection to cover meat entirely

5

Place in a low (230f/110c) oven or smoker

6

Cook until meat reaches an internal temperature of 150f

7

Remove and refrigerate meat overnight

8

Slice thinly and serve.

Brisket Bacon

Leave a Reply

Your email address will not be published. Required fields are marked *