Three B's
Fire Starter
Had a small group over before we went on lock down for some post St. Patty's day fun. It was a good excuse to finally try my own smoked corned beef.
Trimmed the 10.5lb brisket from Costco and started the brine 7 days out.
Brine:
Toasted 1/2 of a cup of Regal Spice Pickling Spice then added to 1 Gallons of boiling water, 1 Cups Sea Salt, 4 TBS of Prague Powder, 1/2 Cup Brown Sugar. Once it was dissolved I let is cool and then poured over the brisket and placed in the fridge. I flipped it over every night but on the final night I dumped out the brine and soaked it overnight in fresh water to help pull out some of the saltiness. I did this because I was concerned about it coming out too salty and it's how they suggest doing it if you bought an already brined corned beef from the store. This was definitely the right decision!
The Smoke:
Dried the brisket off and made a rub of pepper, paprika, brown sugar, onion powder, garlic powder, and dry mustard. Smoked at 225 for about 5 hours to temp of 165 then wrapped in foil and back in for another 2 hours to 195. We let it rest for 2 hours and then devoured it.
I've been waiting for a few years to try this and it was well worth the wait.
Trimmed the 10.5lb brisket from Costco and started the brine 7 days out.
Brine:
Toasted 1/2 of a cup of Regal Spice Pickling Spice then added to 1 Gallons of boiling water, 1 Cups Sea Salt, 4 TBS of Prague Powder, 1/2 Cup Brown Sugar. Once it was dissolved I let is cool and then poured over the brisket and placed in the fridge. I flipped it over every night but on the final night I dumped out the brine and soaked it overnight in fresh water to help pull out some of the saltiness. I did this because I was concerned about it coming out too salty and it's how they suggest doing it if you bought an already brined corned beef from the store. This was definitely the right decision!
The Smoke:
Dried the brisket off and made a rub of pepper, paprika, brown sugar, onion powder, garlic powder, and dry mustard. Smoked at 225 for about 5 hours to temp of 165 then wrapped in foil and back in for another 2 hours to 195. We let it rest for 2 hours and then devoured it.
I've been waiting for a few years to try this and it was well worth the wait.
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