I just wrapped my pork shoulder at 162°. I'm trying pink butcher paper wrap vs my normal foil. I'm curious to taste the finished cook and not at all caring about keeping the drippings.
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I've never brined a brisket. You'll have to let me know how that turns out.... please.I put a brisket flat in brine tonight so I can smoke it tomorrow or Sunday.
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Will do. I only did this as it was the lowest effort cook I found and I have a busy weekend. Boil water with 1 cup brown sugar and 1/2 cup kosher salt. Add ice and cool to room temp. Soak overnight.I've never brined a brisket. You'll have to let me know how that turns out.... please.
Wife does this with Dr. Pepper, so good.A friend once brought a pork shoulder slow cooked in a crock pot with coke for pulled pork sandwiches. It was pretty darn good.
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