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I suggest you use a unique smoking method. namely, to use a non-professional smokehouse (box) for smoking, with professional, dual temperature control #meatsmoking #brisket #smokedbrisket #smoking #meatoncharcoal #hotsmoking #Anatoly #smokehouse #meatrolls #meatonthegrill #meatonfire #DIYsmokehouse -------------------------------------------------------------------------------------------------------------------------------- TIMING: 00:00 - introduction 00:23 - buying a brisket 00:48 - salting theory 01:55 - preparing the brisket for salting 02:22 - proportions of water, salt and sugar 04:23 - syringe 05:40 - reasons for using nitrite salt 07:16 - sending for salting 07:47 - brisket after salting 07:55 - tying the brisket 08:48 - drying, wilting 09:02 - preparing the smokehouse 09:18 - the originality of using a thermometer in this smokehouse 10:42 - the beginning of smoking 13:05 - the end of smoking 13:30 - demonstrating the brisket after smoking 13:50 - the brisket after airing 14:12 - sending to the refrigerator for maturation 14:28 - the result of maturation 14:47 - conclusions