Rate this recipe!
| Servings |
|
Ingredients
- 10-11 pound brisket trim to 1/8 inch surface fat.
- WET BRINE
- 1 gallon water
- 8 ounces kosher salt
- 2 teaspoons curing salt #1 pink
- 1 cup dark brown sugar
- 1 tablespoon coriander
- 1 tablespoon black pepper
- 1 tablespoon pickling spice
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes
- RUB
- 1/3 cup coriander
- 1/3 cup black pepper
- 1 tablespoon grqanulated garlic
- 1 tablespoon kosrer salt
Ingredients
|
Rate this recipe!
|
Instructions
- WET BRINE - Dissolve salts and sugars in water. Then set aside while trimming a 10-11 pound brisket. Once the brisket is trimmed, leaving only about 1/8 inch of fat, separate the point from the flat. I like to pierce the fat with a Jaccard tenderizer, but a fork will do too. Give the brine a final stir, then place both pieces in the brine. To keep the meat submerged, fill a ZipLoc bag with water and place on top of meat. Cover and place in refrigerator for 5-7 days, moving the meat around every 12 hours or so.
- Remove brisket from brine and rinse in cold water. Slice a small piece and cook in fry pan to test for saltiness. If too salty, cover with cold water and allow to soak for 6-8 hours. Change the water every 2 hours.
- Remove brisket from water, and dry for one hour in refrigerator. Then apply rub to all sides of the meat. Carefully wrap tightly with plastic warp and return brisket to refrigerator for 12 hours.
- Remove plastic wrap from meat and place in preheated smoker. Smoke for 6 hours at 180F.
- After smoking, place brisket in a large Ziploc bag or aluminum buffet pan. Return to refrigerator for 12-24 hours.
- Finally, place roast in large steamer and steam for 2 hours. Roast is done when it reaches 203F or passes the pinch test.
Share this Recipe