Corned Beef Brine for Brisket
- Gallon of Water
- 2C. Kosher Salt
- 1C. Brown Sugar
- 2 Tbsp. Whole Black Peppercorn
- 5 Whole Bay Leaves
- 1/2 Bunch of Fresh Thyme
- Optional: Whole Mustard Seed, Coriander Seed, Red Pepper Flakes, Whole Cinnamon Sticks, Whole Allspice
Combine all ingredients for the brine and 1 tablespoon of any of the optional ingredients that you may choose (2 cinnamon sticks). Bring to a boil.
Boil for five minutes or until the sugar and salt have completely dissolved
Remove from heat and let sit until the brine cools to room temperature. This should take roughly 2-3 hours.
Phase One of the Corned Beef:
Now, trim your brisket. You want to remove as much fat as possible in order for the brine to penetrate the meat as much as it can. This is different than how you would trim a brisket for smoking.
Place the brisket into a plastic or glass container and cover with the brine.
Place a weight on the brisket to ensure the meat stays submerged (a heavy glass plate works great)
Cover the concoction and place into the refrigerator for 7-10 days.
Once the brisket is brined, you’re ready to move to the next step!