Let me know how you like it!

Thanks for the feedback! I typically do not include the recipe in text form so as to encourage watching the video (especially since I usually answer any questions I expect people to have), but since this one is simpler, I just added it to the description.

Yes! I fully cook a large batch of them and then freeze them.

@@NABDCooking THANK YOU

Appreciate the feedback. I believe most of the vids have a better audio balance, but you can let me know.

I unfortunately have no experience with a standard pressure cooker, but I would assume you would cook it on high pressure for the same amount of time.

No need to flip it over. It might help, but I have made it dozens of times and never flipped it over. It always ends up delicious.

Adds additional flavor. The sweetness is pretty mild though - it does not come through as much as the smoke and salt.

10 days he said he did the cure

I cured it for 10 days (sometimes I have done as much as 14, but I find it makes little difference). Smoked for 2-3 hours. Internal temp of 160-170 (I never pull it any earlier than that; sometimes I have pulled it around 180 when I lost track of time). And this is just cooking it to the base temp. I always cook the bacon in the oven after to get it to proper bacon texture; this is just getting it cured / smoked beforehand (i.e. not what you would eat until after it was cooked in a skillet, the oven, etc.). Also important to note: the pink color is not because it is undercooked. It is a combination of (1) using pink curing salt, which is also what is used / what makes pastrami and corned beef pink and (2) the color from the smoke (though that is more the darker red coloring). Might consider watching the video before commenting next time, though, because I explained all of these in the vid!

All those ideas sound fantastic. The recipe overall could use some tweaking for future iterations. Nevertheless, thank you!

Yes, Sir! Our pizza dough recipe video is in the description.

Thanks for the feedback! The grain is different depending on the section of the brisket, and I guess I remembered incorrectly which way the grain ran on that portion. I will make sure I fix that next time!

Parbaking might be a good strategy. I will have to try that next time! I have tried doing higher temps with this crust before and it loses a lot of the texture - tends to end up less soft and chewy.

When I originally recorded it, I was under the impression it was Israeli, but found out since then it is eaten all over that area, not just Israel. Thanks for the history!

I will do that next time for sure. It was delicious though even without!

Thanks for the feedback! As I stated in the video, I have done it with just salt and pepper (which is probably the second best of the ones I have done) and a variety of different combinations, but the combo I do here always comes out the best. As for the bark, my experience has been that when I do it without wrapping, the meat comes out more dry / less tender, even though the bark is (marginally) better.

Ulu knives work just as well, if not better. My technique in cutting is the problem! ...That and the fact that Ulus are hard to sharpen. I have had this one for 15 years. Probably just need to get a new one.

I watched this again after posting and decided I need to make it for pizza night this week (for reference, I filmed this one months ago).

I have done it both ways and wrapping it ends with a juicier brisket while still getting a great bark.

Agreed. I think the whole reason is because the Americas are considered the "West". Probably also because we call a different part of the world the "Middle East".

I have only done a cold smoke for salmon lox/lachs (I definitely had a harder time keeping the smoke flowing for that, but it still came out great), but I will have to try that sometime. Any particular tips for doing a cold smoke with pork belly?

Trying out the cold smoke today. I can see why it could very easily end up better than the hot smoke. Looking forward to tasting it! Nevertheless, I stand by what I said on the hot smoke being better than store bought.

Meant to let you know sooner, but I tried it with the cold smoke and... ...I like the hot smoke better. Cold smoke had a stronger smoke flavor for sure, but the difference was fairly marginal other than the meat being uncooked after the fact. Nevertheless, it was a good experience. Thanks for the feedback!

Thank you for the sub! Lots more coming!

The seasoning gets well absorbed into the meat over the curing period. The rinsing helps to keep it from being overly sweet/salty. The flavor is already really strong throughout. I may in the future sprinkle some extra black pepper on top after rinsing, but the flavor is already so strong that it is not necessary.

I have not, but I will definitely look into it!