Smokin Monkey Posted July 28, 2017 Share Posted July 28, 2017 Ingredients 1.9 liters of Water340 grams Kosher Salt170 grams Brown Sugar5 Grams Cure #15 lbs Beef Brisket1 Cinnamon Stick1 tsp Mustard Seeds1 tsp Whole Black Pepper Corns8 Whole Cloves12 Whole Juniper Berries8 Whole Allspice Berries2 Bay Leafs1/2 tsp Ground Ginger 2 Bay Leafs1/2 tsp Ground Ginger Directions Place the water into a large 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. Place Brisket in a sturdy pan, (Dutch Oven) and cover with water Poached on top of BBQ (in a Dutch Oven) for 2 Hours @ 110'C (230'F). Then into the smoker (indirect) with your favorite wood for 2.5 hours at the same temperature. Removed and foiled wrapped for 1 Hour then carved. Quote Link to comment Share on other sites More sharing options...
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