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Brining beef brisket

8 lb. brisket

Brine
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.

brining spices Using a large pan, warm the ½ gallon of water on the stove. The warm water helps with the dissolving. 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 brisket starts to float, add some weight such as plates or cans.

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 throughout brisket.

brining brisket Place in the refrigerator. Leave the brisket in the brine for approximately 5–6 days (or 4 when using the brining needle and injection).

 
 
 
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