Beef Brisket in Brine

I’ve never made a brisket, never made a brine either, and I didn’t follow this recipe exactly either because I didn’t have things like star anise, and I couldn’t find my cloves and cinnamon sticks (though I’m proud to say I have them!) I winged it. Used the ground spices I had. I added some lemon juice because who knows what lemon sugar is? 4 cups of boiled water to melt the salt and sugar, 4 cups of ice cubes, mix it all up, add the brisket and wait for a few days! YES!! This is going to be great. If it’s not, well, the picture of the spices sure turned out nice.

~I left the brisket in the brine for 3 days.

I removed the brisket from the brine, dried it on all sides. Sprinkled the spices on it. Rubbed them in a bit, turned and did the other side and edges.

Put in 250 degree oven for about 8 hours. I wrapped it in foil the last 2 hours.

Heavenly. Most flavourful meat I’ve even had. Tender Tender Tender.

I used steak rub and garlic spices.

• Brine
• 8 cups of hot water
• 1/2 cup of kosher salt
• 1/2 cup lemon sugar (I used a bit of water and lemon juice)
• 1/2 cup brown sugar
• 2 cinnamon sticks (1 big tsp ground)
• 3 star anise (nope)
• 1 tsp celery seeds
• 2 tsp fennel seeds
• 8 cloves (2 tsp ground)
• 5 bay leaves
• 1 tbsp mixed peppercorns (just black)
• 5 lbs beef brisket
• 8 cups cold water and ice

• Dry rub: (did not use this…)
• 1 1/2 cups brown sugar
• 2 tbsp kosher salt
• 2 tbsp fennel seeds
• 2 tbsp ground black pepper
• 2 tbsp chili powder
• 2 tbsp coriander seed
• 1 tbsp ground ginger
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp celery seed
• 2 tsp nutmeg

Instructions
1. Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.
2. Bring water to a boil and mix all ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
3. Add the ice to cool brine down and submerge the beef brisket.
4. Brine for two days or more if desired in refrigerator, covered.
5. Mix rub ingredients together in a small bowl.
6. Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
7. Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).
Recipe Notes
1. I recommend wrapping in foil at 145-150F internal temp to lock in the moisture so the rub does not pull it out. Remove at 170F internal temp vs 180F as recommended by Masterbuilt Smoker directions. Brisket is hard to get right and can be dry if you aren’t careful.

From: https://keviniscooking.com/smoked-brisket-brined-dry-rubbed-cherry-wood-smoked/

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