👥6 people
⏲️16h 0m
🕐4h 0m
🍽️main meal
Curing your own corned beef takes some planning, but is well worth it!
Ingredients
- 1 quart water
- ½ cup kosher salt
- ¼ cup brown sugar
- 1/4 teaspoon Prague powder a type of curing salt, can be found online
- ½ cinnamon stick, broken into several pieces
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 4 whole cloves
- 4 whole allspice berries
- 6 whole juniper berries
- 1 bay leaves, crumbled
- ¼ teaspoon ground ginger
- 1 lbs. ice
- 2 pounds beef brisket, trimmed
- smoking wood of choice, if using
Method
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, Prague powder, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
- Once it has cooled, place the brisket in a 2-gallon ziplock bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 7 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 7 days, remove from the brine and rinse well under cool water. Season the brisket lightly with salt and pepper.
- Preheat the Egg to 225º using indirect heat with smoking wood of choice. Smoke the brisket until an internal temperature reaches 185º. Let rest for 1 hour before shredding into desired chunks. Season to taste just before serving.
