Picked up a brisket early last week
Trimed off some of the fat cap...tried to leave about 1/4 inch
Brined it for 10 days in:
4 quarts of water
1 cup kosher salt
12 cloves crushed garlic
8 bay leaves
I was worried that my process wasn't right, so I picked up a corned brisket to compare with the one I brined
Soaked both in clean water to remove some of the salt, then rubbed with:
8TBS paprika
6TBS coriander
6TBS Brown sugar
6TBS CBP
4TBS ground mustard seeds
10 TBS minced garlic
Brisket I brined - cut in halve
Store bought corned brisket
Smoked w/ oak @230 till internal of 165
brined one sliced
Store bought sliced
Other than the color difference (brined one had no cure in it) I really couldn't taste a difference...both were d**n good!!!
Thanks for checkin this out.....mmmmm pastrami for lunch today!!
Trimed off some of the fat cap...tried to leave about 1/4 inch
Brined it for 10 days in:
4 quarts of water
1 cup kosher salt
12 cloves crushed garlic
8 bay leaves
I was worried that my process wasn't right, so I picked up a corned brisket to compare with the one I brined
Soaked both in clean water to remove some of the salt, then rubbed with:
8TBS paprika
6TBS coriander
6TBS Brown sugar
6TBS CBP
4TBS ground mustard seeds
10 TBS minced garlic
Brisket I brined - cut in halve
Store bought corned brisket
Smoked w/ oak @230 till internal of 165
brined one sliced
Store bought sliced
Other than the color difference (brined one had no cure in it) I really couldn't taste a difference...both were d**n good!!!
Thanks for checkin this out.....mmmmm pastrami for lunch today!!