Originally Posted by displacedinMN:
let us know how it is.....that may be the next purchase.
It came out great, made the wife a brisket sammich , she came out of hibernation asking for another. Full of smoke flavor. You won't be disappointed.
I soaked it in Claudes Brisket marinade overnight, Then this morning added coarse ground pepper and sea salt . Yeah, restaurant quality type shit [Reply]
Did some pork short ribs today, 210 degrees for 2 hours , marinated in claudes brisket marinade
for 4 hours earlier. crisp outside, tender inside, Effing beautiful! I'm thinking the carnivore diet is in my near future. [Reply]
Originally Posted by Hog's Gone Fishin:
Smoking a Brisket today on the Ninja. Marinated all night, started smoking this morning at 6 AM, Wrapped in foil after 4 hours at 210 degrees , Now it says done. 6 hours total. Internal temp is 192. Will let sit for 1 hour and then destroy! Super EZ
That sure beats the 20 hours that I usually spend doing on a traditional smoker. What size brisket? That seems really quick. [Reply]
Originally Posted by crayzkirk:
That sure beats the 20 hours that I usually spend doing on a traditional smoker. What size brisket? That seems really quick.
I estimate it was 5 pounds after cutting the big fatty end off.