In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!
Course Entree, Main
Cuisine American, Hot Smoking
Prep Time 30 minutesminutes
Cook Time 0 minutesminutes
Total Time 30 minutesminutes
Ingredients
1Packer brisketA flat or trimmed version is fine
2TBSPickling spicestore-bought
Curing Brine
1gallonWater cold
1tablespoonCuring salt #1heaping
¾cupCoarse kosher saltMorton's
½cupBrown sugardark recommended
Instructions
Trim the Brisket
Trim all of the fat from the larger point end and to at least 1/4 inch or less on the flat end. If the brisket has plenty of fat marbling, you can remove all of the fat.
Make the Curing Brine
Add the curing salt and the coarse kosher salt to the water and stir until it becomes clear (about 2 minutes)
Add the brown sugar and stir until dissolved.
Toast the Pickling Spices
Heat an iron skillet over high heat and place pickling spices in the pan to toast. Keep the spices moving for about a minute or until you smell their aroma.
Transfer toasted pickling spices to the curing brine and stir.
Begin the Cure
Place the meat into a large food-safe plastic, glass or non-reactive container. Pour brine over the meat to cover.
If necessary, weigh the meat down with a plate and/or a zip top bag filled with water to keep the meat submerged.
Cover the container and place in the fridge.
The Wait
Keep the meat in the fridge for 6-10 days flipping the brisket every day for more even brining/curing.