Smoked brisket – cooking out of town.

Let’s get it started:

Buy brisket (for example the cost of this product in Samara (Russia) is 2,3$/kg )

Prepare spice mix for pickling: the mixture for Korean carrot salad may be used.
You should dilute it with water and add as much salt as you like. You won’t overdo it
because suet takes as much as it needs.

Also you can add some spicery (bay leaf, garlic and others to your taste).
Then you must dip your brisket into prepared pickling

and press it with heavy load or construct something like this :

It would be enough to keep it there for 24 hours (12 hours for impatient)
One small secret : if your guests are waiting or you just can’t wait so long, just cut it slightly in longitudinal direction and push your spice mixture and salt there so you can smoke it in an hour.

Next you’ll need ancient electric range, you can make nichrome wire by yourself on the basis of 1m per 10V supply-line voltage.

22m per 220V in our case (nichrome wire thickness is 0,3 - 0,4 mm )
But you can use any other electric range with 1- 1,5 kWt capacity

Also we’ll need metallic tube 26m in diameter and 900mm height (about 1meter)

And metal sheet to cover nichome wire

It is necessary for nichrome wire protection from burning sawdust

This is approximately what you must get:

We also will need some construction for hanging up our brisket
It will be 5mm thickness plywood 40X30mm in size with nails driven-in and clinching ( you can see it below on the photo)
Also we’ll need flax string (non synthetic) for suet bandage

After the suet is ready we can rub it with dry spicery

Today there are no any problems with spicery in shops

Then we must bandage suet in flax string for ready sale and easy handling

This is what you must have before curing by smoking

Here you can see the plywood mentioned before

Pour into the tube dry piny sawdust (you can use firry but with sulfur extraction)
Also cherry, alder, pear sawdust and other not gumming trees would be the best for this.

As I didn't have piny sawdust on hand, I used pear branchlets

The lower sawdust layer is responsible for burning and the upper green layer is for smoke
Load our smoking chamber with prepared suet

And smoking is started

Don’t forget to switch on the voltage

Sawdust burning and smoke rate could be regulated by moving the plywood and adjusting the access of air in the tube. Don’t cook on an open flame or your delicacy will burn down.
If you want hot smoking product you can deep it down in a tube.
In this case your product will be prepared in 1-2 hours.
In case of cold smoking you should handle it on the level of your own tolerance limit.
The hot smoked meat can be kept in cold place no longer than 2 weeks. Cold smoked – several months, but in this case you must smoke it more than 12 hours.
For fish smoking the procedure is almost the same.
You can also smoke chicken, duck and whatever you like.
Well… let’s try a little bit…

If you are satisfied with taste and color you can end the process.

...and don’t forget that this meal is fat and drink more :)

Generally, curing by smoking is easy ... let your imagination run away and good luck! :)

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