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Corned Beef

Smokin Monkey

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1.9 liters of Water
340 grams Kosher Salt
170 grams Brown Sugar
5 Grams Cure #1
5 lbs Beef Brisket
1 Cinnamon Stick
1 tsp Mustard Seeds
1 tsp Whole Black Pepper Corns
8 Whole Cloves
12 Whole Juniper Berries
8 Whole Allspice Berries
2 Bay Leafs
1/2 tsp Ground Ginger
2 Bay Leafs
1/2 tsp Ground Ginger
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.

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