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Trick to the perfectly seasoned and juicy British Brisket? Soy brine and velvetise it with Kikkoman 😋 AD Just add 300ml Soy sauce and 1 tsp bicarb to a 5kg Brisket and leave for 2-4 hours for the meat to soak up the soy sauce by osmosis (sometimes called velveting) making it super tender Then smoking it at 140C uncovered for around 8 hours or until it hits around 75C internal (doesn’t need to be precise) before wrapping up and cooking at 160C for around 3 hours or until the internal temp has hi
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