who puts pink salt in smoked brisket?

Yeah if you're not actually going to cure the brisket there's no point in adding curing salt.

the only reason to do it is to fake a smoke ring. my smoke rings are real...

If you use pink salt you cure it i know... you dont just add it on top lol... but the pink salt gives the meat a nice color... so your meat is not grey...

this isnt corned beef. smoked brisket is supposed to be gray. (other than the smoke ring.)

This post was edited by ReturnFormer on Aug 29 2015 08:49pm

been busy so i havent had a chance to do much in the way of plated dishes, but i did come up with an awesome new jerky flavor: orange five-spice. with grated galangal. mmm, so good...

Seems good

this thread makes me soo damn hungry, you guys are some good cooks

Oxtail udon noodle soup, with miso, wakame and poached quail eggs.