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kevwun

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Posts posted by kevwun

  1. Here is the recipe I used.  I got a brining ziploc bag from amazon that worked really well.  I also brined it for 7 days to give it an extra day in the brine since I was doing a whole brisket and I used the pickling spice you can get in the bulk spices section at HEB instead of using their recipe for it.  I flipped the brisket in the bag every couple of days. The brisket I used was 12lbs.  I wouldn't go much bigger because you will run in to problems fitting it in to the plastic bag.  I also wrapped in paper and finished it on the pit and not the oven since I was cooking other stuff.

    For the brine (double batch):

    • 2 gallon water
    • 3 cup kosher salt
    • 2 cup sugar
    • 8 tsp pink salt (sodium nitrite)
    • 20 cloves garlic, crushed
    • 1/2 cup pickling spice (recipe below)
    • 17 lbs ice

    Note: Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.

    For the rub:

    • Yellow Mustard
    • 1/2 cup black peppercorns, toasted, coarsely ground
    • 1/2 cup coriander seeds, toasted, coarsely ground

    Instructions

     

    Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

    Add the ice to a large brining bag. Pour the briner mixture over the ice. Stir to melt the ice.

    Place brisket in the brining liquid. Weight the brisket down with a plate to make sure it is fully submerged. Refrigerate for 6 days.

    Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of yellow mustard on the surface of the meat to help the rub adhere. Coat the brisket with the rub.

    Smoke until you achieve a nice mahogany red color on the outside, (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.

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