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TheMeetchop spice mix with 1 gallon of water makes easily enough curing bring for a 10 pound brisket (Painted Hills Natural Beef or Chatel Farms Prime) if you've visited us in Hendersonville, TN. You can use as much or as little of the spice brine mix for your size brisket. Discard any unused brine in the sink don't use for other recipes!
Method
1. Place Brisket in watertight container, bag or Tupperware
2. Add curing spice blend (large jar-spice/salt mix) to 1 Quart of water in pot, bring to a boil.
(reserve small jar for later.)
3. Add 3 quarts cold water & stir.
4. Pour over brisket & seal container.
Once a day, flip the brisket in the container (make sure its sealed tight!!!)
Let cure in brine in refrigerator 1 day per pound but 7 days maximum.
Cook the Brisket
(preheat oven or smoker to 225*F)
1 Remove the brisket from the spice brine and rinse off brine under cold water.
2 Pat Brisket dry with paper towel & rub with any mustard you like
(or try ketchup!!! Gamechanger!!!!!!) don't forget the sides
3 Coat liberally in spice mix (small jar)
4 cook 1 hr 15 minutes per LB of Brisket in oven at 225*
*If using smoker MAINTAIN 225*F !!!! this is very important so know your smokers quirks, a constant temp with airflow can be difficult to achieve. or just use the oven.
5 when done check with skewer, there should be VERY little resistance when pierced. so check multiple spots.
6 Remove from smoker/oven and wrap in wax free butcher paper & let sit in a container covered (it will leak and make a mess) at room temp for at least 1 hour, better 2 hours.
Ready to serve
1 Remove the brisket to a cutting board. Notice the visible lines on the meat; this is the "grain" of the meat. Make thin crosswise cuts, across the grain to cut the meat to serve.
you can also keep wrapped in refrigerator for up to 7 days, its awesome sliced cold. or freeze.
There are many right ways to cook a brisket, this one is mine....! Enjoy!