I got two briskets doing the backstroke in brine right now. Lets see that mound of salt is surrounded by garlic powder, onion powder, cloves, pepper corns, coriander, mustard seed, allspice, rosemary, fennel, cinnamon stick, bay leaf, red pepper flakes, pickling spice and then brown sugar. There is instacure in it too of course. Simmered up the whole mess in 3 gal water, then chilled it down. The briskies are cut in half so 4 pieces. 2 will be for St. Paddy's, and 2 will go on to a glamorous life as pastrami. If this tastes even half as good as it is smelling, I'm in for a treat.More to come as this project progresses.
post #1 of 27
3/8/10 at 11:39pm