I soaked the brisket for 10 days in
I cut down the salt from last time. It was way too salty. Turned it over every day in the brine.
The RUB is
* 2 1/2 tablespoons kosher salt
* 4 tablespoons paprika
* 3 tablespoons coriander seeds
* 3 tablespoons brown sugar
* 2 tablespoons black pepper
* 2 tablespoons yellow mustard seeds
* 1 tablespoon white pepper
* 5 tablespoons granulated garlic
Going to smoke it when i get home from brunch at Dakota's
- 6 cups water
- 1 cup coarse kosher salt
- 1 cup (packed) golden brown sugar
- 1 1/2 tablespoons Insta Cure no. 1*
- 1/4 cup pickling spices
- 6 Tablespoons chopped garilc
- 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
I cut down the salt from last time. It was way too salty. Turned it over every day in the brine.
The RUB is
* 2 1/2 tablespoons kosher salt
* 4 tablespoons paprika
* 3 tablespoons coriander seeds
* 3 tablespoons brown sugar
* 2 tablespoons black pepper
* 2 tablespoons yellow mustard seeds
* 1 tablespoon white pepper
* 5 tablespoons granulated garlic
Going to smoke it when i get home from brunch at Dakota's