Duo of sliced and pulled cured beef brisket ramen.
Top Blade Muscle
Marinate the brisket for 24 hours in brine, then cut the brisket in half.
2 Slow cook half in smoker for 12 hours, rest and slice for serving.
The remaining cured brisket half, steam for first 2 hours and slow smoke for 14 hours, when still warm shred by hand with 2 forks of through a machine shredder.
For the soup.
Boil together for 10mins.