Made some today.. Barb and I liked it. Was a bit thicker than I would like..... I used 3 table spoons butter,,, 1/4 cup flower,,, 1 cup of milk and 8 oz of cheese. I just got this from you tube.. 500 different ways to make it I guess.
i start with this basic starting brine for 6 to 8 days. Pops6927's Wet Curing Brine Then add the spices from here to the brine. Pastrami on Rye with Deli Mayo and Fresh Pickles - Big Green Egg Inject the 14lb brisket with the brine and let sit for 8 days, turning every day.. Rub the night before and the on the Egg at 250 to 275, to get to 200 and tender. Wrap in heavyweight foil around 165. Takes me about 8 to 9 hours. Then rest in cooler for 2 hours. I make sure i wash my brine container with dish detergent with a little bit of clorox. (Rinse of course). I make brine and cool in fridge 8 hours before. I did a bunch of searching before i even started. (Sanitation, making the brine, the cure (dont put cure in hot brine, 100 or lower is fine).... ....) did not want to have to dump 14 lb brisket on first attempt...
I had also wondered about the crackers on the smoker, sounds delightful. What temp/time on the smoker?
As said,, Im old but new to cooking . Seeing the great cooking on this thread and the fact Im in the home more now got me wanting to try. Im starting with simple stuff. Today I made a small hole chicken and a mac and cheese again.. I would have took a picture if I would have known it was going to come out good. Kind of having fun with this and I may try some brownies tomorrow.. I can see some weight gain soon.. Thanks everyone.
you have inspired me.........im gonna make brownies in the stick burner this weekend...stand by for pics!!!
