Brisket, smoked in warm smoke

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What could be tastier than home-cooked meat dish. Especially if it relates to home Smoking. The process of cooking bacon, I must admit, laborious and requires a lot of your effort and attention. But it's worth it. This beautiful appetizer for any occasion especially appeal to men.

Ingredients for Brisket, smoked in warm smoke

Step by step instruction of cooking Brisket, smoked in warm smoke

Шаг 1

Photo of the process of soaking meat forgot to do. Brisket soaked in brine from water, salt sugar and spices for 7 days, put under the press. We are preparing 6 servings (yourself and all close relatives). Smokehouse we improvised. Great tank and connected pipe length of 5 meters and the furnace. Its part of the work I did - I soaked the brisket, then the male thing - "Smoking"

Шаг 2

Bacon hung on the hook and hung on the bars. Smoker cover.
Smoked alder sawdust. The smoke coming through the pipe, not very hot, because the pipe is long and the Smoking occurs in a cold way.
In total are smoked for 24 hours.

Шаг 3

Periodically open the lid and check the process of Smoking.

Шаг 4

You can get a piece of brisket after 12 hours and cut a piece to sample to see the color of the meat when cut. At night, leave it in the smoker.

Шаг 5

The finished bacon is well cooled and you can call the hotel.