This is a tasty way to prepare brisket, something different and easy to make. The recipe belongs to talented friend Ruben in Guam. Ruben's blog
I start by slicing a whole packer brisket into 1/4" to 1/2" slices...
Marinated overnight in a mixture of
1/2 cup kosher salt
2 cups brown sugar
3 TBS Tender Quick
3 TBS minced ginger
1/2 cup soy sauce
4 Quarts water
I started a small fire in the bottom of the Hasty Bake cooker. Removed the cooking rack and lowered the hot coal rack to the lowest setting. Then hung the meat on the top rack...
I let the strips of meat slow smoke from 4 to 6 hours, depending on thickness. Remove them while they are still juicy and pliable..
This stuff is really tasty.
The meat is plump, juicy and so good. I bag most for the freezer but keep some in the fridge for quick meals or snacks.
I have been making this stuff for a few years now thanks to Ruben. It's one of my favorite ways to prep brisket.
Hope everyone had a safe and happy Thanksgiving. Between deer season, ice storms and Thanksgiving, I've been keeping pretty busy. I plan on posting more pics as soon as I get them on the puter.
Thanks for stopping by!