Beef brisket cured for a week then generously covered with freshly cracked pepper and coriander.
Smoked for 5 hours at 235 degrees F.
Wrapped and steamed for two hours to get completely tender.
Slice and enjoy.
I have been having pressed sandwiches with home made aoli, mustard, mozzarella and pastrami.
Vacuum pack the rest for later before I eat it all in one setting.
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