From a Tin.
So I have wanted to try making it for a long time, so today I went and got myself 2Kg (5lb) Brisket.
I am mixing two Recepies together Alton Brown for brining, then BBQ Pit Boys to cook.
Alton Brown Brining,
2 qts Water
1 cup Kosher Salt
1/2 cup Brown Sugar
2 Tbsp Saltpeter Replaced With 5 Grams Cure #1
5 lbs Beef Brisket
1 tsp Mustard Seeds
1 tsp Whole Black Pepper Corns
8 Whole Cloves
12 Whole Juniper Berries
8 Whole Allspice Berries
2 Bay Leafs
1/2 tsp Ground Ginger
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, add cure #1, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water.
Brisket in Zip Lock with brine (Brisket is fully covered when it's stood upright)
Will remove after 10 days, wash. Then on to the BBQ Pit Boys.
Place in pan with water and simmer for 30-45 minutes, then on to smoker for 3 hours indirect heat, cover in BBQ Sauce after 1 Hour and Wrap, repeat an hour later. then serve.
To be continued......
Edited by Smokin Monkey - 7/29/16 at 6:50am