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Kelley Saarniit: "Excellent! Changed it up a bit. Used Boars Head c…" Read More
16Ingredients
7Hours
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Ingredients
US|METRIC
4 SERVINGS
- 3 qt. cold water (for the brine)
- 2 cups kosher salt (Diamond Crystal, or other large-crystal)
- 1/4 cup curing salt (pink, a mixture of 6.25% sodium nitrite, salt, and a touch of red dye, also known as Prague Mix #1 or Instacure #1 or Curing Salt #1)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (or firmly packed dark)
- 1/4 cup honey
- 2 Tbsp. pickling spice
- 1 Tbsp. coriander seeds (whole)
- 1 Tbsp. yellow mustard seeds (whole)
- 4 cloves garlic (minced)
- 3 qt. cold water (ice-, for the brine)
- 4 lb. beef brisket
- 4 cups cold water (for humidifying the oven)
- 1/4 cup ground coriander
- 2 Tbsp. freshly ground black pepper
- 2 Tbsp. smoked paprika
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Reviews(3)
Kelley Saarniit 4 years ago
Excellent! Changed it up a bit. Used Boars Head corned beef. Didn’t have coriander so used Jeff’s Texas rub. Spread Dijon mustard, sprinkled on the rub and topped with black pepper. To the bottom added the pickling spice, water plus Guinness then smoked with Cherry for 5 hours. Finished in the oven covered with a double layer of tin foil for 2 hours and let it sit in the oven undisturbed until we were ready to eat, which was about 1.5 hours later.
Henry M. 6 years ago
Excellent recipe I smoked it for an hour after the brine and finished it it the oven as instructed
Ian Skelton 7 years ago
Amazing!!! Surprisingly easy, hardest part was waiting!! I tweaked the rub and smoking part a bit...