Скачать с ютуб Masterbuilt Electric smoker Brisket smoke ring look episode 79 в хорошем качестве

Masterbuilt Electric smoker Brisket smoke ring look episode 79

Masterbuilt Electric smoker Brisket smoke ring look episode 79 OK so here’s the thing when deciding to buy a Masterbuilt electric smoker I knew that the appearance would not be the same as a wood smoker. So I set a goal to try to find something that looks similar to a wood smoker but the convenience of being able to use my Masterbuilt electric smoker. People will always argue about what the best method is to smoke. I am not trying to argue any method I am just trying to say what I did. I recently had the opportunity to try Southern Links BBQ savory dry brine. And I thought I would incorporate that into the research I have done to try to create a visually stunning brisket that was delicious with the convenience of an electric smoker. I don't know why my instructions got all messed up in the video so I posted them here too. 20 hours prior 1 teaspoon southern links per lb of brisket 1/4 teaspoon quick tender per pound Lay flat in air tight container Masterbuilt 40 inch electric smoker temp 225 water pan to max line applewood bark, already dried but slightly damp (only) cut into wood chip size pieces... not recommended by Masterbuilt do this at your own risk, did this 3 times before the brisket reached 165 (did not overfill the tray at all) brisket on the center shelf smoke until internal temp 165 double foil wrap (triple wrap flat) smoke until internal temp is 203 in thickest part of the point place foil wrapped brisket in 10 gallon Ziploc bag, than wrap in towel, then place in cooler for 3 hours. Remove from cooler, Ziploc bag and foil and now rest on cutting board for 30 minutes https://www.mojoskrazykitchen.com/sin... http://www.southernlinksbbq.com/dry-b...