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Recent content by sprky
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NICE job looks PERFECT.
One thing I have learned is you NEVER know on brisket. Ya can do every thing the same and still have a bad 1. I haven't done one in quite awhile they got too expensive around here. They coming down in price so hopefully before long they are back to affordable.
Cold smoking is the way to go. When I do my bacon I cold smoke for 12 hours 2x over 2 days using the AMPS tray. after its been smoked the 24 hours I vac seal and let it rest in fridge for about how ever long it cured. I usually do a basic cure of 1.75% salt, 0.25% cure #1, 1% sugar(usually dark...
Knowing what I do, as I use a traeger, I dont think it was out very long hour or so. With that said at 225 you were probity in the 100-125 range at 6 hours. Thats internal temp, your surface temp was much higher, over the 140.
I'm a thinking some gorilla glue :emoji_gorilla: and duct tape will fix it right up, ya know "DUCT TAPE" fixes EVERYTHING.:emoji_laughing: But seriously thats a BUMMER
First off I'm NOT going to go into great detail on the subject of cures. The science and process have been done numerous times, all ya have to do is a search and there's a wealth of info to be found on here. I am going to attempt to simplify what is needed, in accuracy. I spent MANY hours...