This has become a family favorite around my house. Thought I would share!
For 1 whole brisket 12-15 pounds.
Kosher Salt – 1 cup
Brown Sugar – 1 cup
Pickling Spice - 1 TBSP
Mustard seed – 2 TBSP
Coriander seed – 2 TBSP
Whole Peppercorns – 2 TBSP
Curing Salt #1 – 4 tsp (on a dry rub you use 1 tsp per 5 pounds – in a wet brine use a little more as its diluted)
Combine all ingredients in a large pot with water and heat to almost boiling. IDK how much water I use, I just use enough to keep the brisket completely submerged. Take off heat and cool to room temp. I put a bunch of ice in it to speed it up. Trim brisket before putting in brine. Wait 3 weeks keeping it cold and completely submerged. Next step is to take it out of the brine and soak for 24 hours in water (replace water 2-3 times to help get excess salt removed). After it has soaked for a day I put back in cooler on a rack on top of ice to air dry it for another day keeping it cold. Then it is ready to be smoked.
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For 1 whole brisket 12-15 pounds.
Kosher Salt – 1 cup
Brown Sugar – 1 cup
Pickling Spice - 1 TBSP
Mustard seed – 2 TBSP
Coriander seed – 2 TBSP
Whole Peppercorns – 2 TBSP
Curing Salt #1 – 4 tsp (on a dry rub you use 1 tsp per 5 pounds – in a wet brine use a little more as its diluted)
Combine all ingredients in a large pot with water and heat to almost boiling. IDK how much water I use, I just use enough to keep the brisket completely submerged. Take off heat and cool to room temp. I put a bunch of ice in it to speed it up. Trim brisket before putting in brine. Wait 3 weeks keeping it cold and completely submerged. Next step is to take it out of the brine and soak for 24 hours in water (replace water 2-3 times to help get excess salt removed). After it has soaked for a day I put back in cooler on a rack on top of ice to air dry it for another day keeping it cold. Then it is ready to be smoked.
Sent from my iPhone using Tapatalk
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