- - 1 gallon water
- - ¾ C kosher salt
- - ½ C sugar
- - 2 t pink salt (sodium nitrite)
- - 5 cloves garlic, crushed
- - 2 T pickling spice (recipe below)
- ***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.
- - ¼ C black peppercorns, toasted, coarsely ground
- - ¼ C coriander seeds, toasted, coarsely ground
- Pickling Spice
- - 1 T coriander seeds
- - 1 T black peppercorns
- - 1 T mustard seeds
- - 1 T red chile flakes
- - 1 T allspice berries
- - 1 T whole cloves
- - 1 t ground ginger
- - 1 t ground mace
- - 1 small cinnamon stick, crushed
- - 2 bay leaves, broken in to pieces
-Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.
Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.
Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub, and store in the refrigerator uncovered overnight.
Smoke the brisket at 250ºF until internal temperature reaches 160ºF (check internal temperature with an instant read thermometer like the Maverick PT-100 ). Double wrap the brisket in foil, and continue smoking until internal temperature reaches 205ºF. Allow meat to rest half an hour. Slice thinly and serve.
-In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.
Combine the toasted spices with the remaining spices. Store in a sealed container.