8 lb. brisket
½ gallon water + ice cubes to get to 1½ gallons
14 oz. salt
4 oz. sugar
5 oz. brown sugar
4 oz. cure #1 salt (pink salt)
1 Tbsp. whole black peppercorn
1 Tbsp. pink peppercorn
2 Tbsp. coriander
8 bay leaves
½ tsp. juniper berries
½ tsp. cloves
1 stick cinnamon, broken into 4 pieces
6 each allspice
1 head garlic
Take the beef brisket and trim up the fat caps. Do not trim all, just
a little so it does not fat up your cooking. Trim pieces of the fat cap
here and there as well as any loose pieces that may brine too much and get
too salty. Leave a good amount of fat on there, just not all of it.
Place the brisket in a a plastic or ceramic container. Metal containers
may react with the brine and give an off flavor.
Using a large pan, warm the ½ gallon of water on the stove. The
warm water helps with the disolving. Add salts, sugars, peppercorns,
coriander, bay leaves, juniper berries, cloves, cinnamon and allspice.
Dissolve. Add garlic. Pour over ice and add additional water to bring the
amount up to 1½ gallons. Pour over the brisket so it is completely
submerged. If the briquet starts to float, add some weight such as plates
To speed up the brining, use a brining needle to inject the meat. Fill
the brining needle and insert on the thickest part of the brisket. Repeat
Place in the refrigerator. Leave the brisket in the brine for approximately 5–6 days (or 4 when using
the brining needle and injection).