Ingredients:

  • 1 gallon water
  • 2 cups kosher salt
  • 5 teaspoons pink curing salt #1 (Prague Powder #1)
  • 0.5 cup brown sugar, packed
  • 2 tablespoons honey
  • 5 cloves garlic, smashed
  • 2 tablespoons pickling spice
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole allspice berries
  • 1 teaspoon ground ginger
  • 2 bay leaves, crumbled
  • 1 cinnamon stick, broken
  • 5 lbs beef brisket, flat cut

Instructions:

  1. In a small pan, lightly toast the peppercorns, mustard seeds, coriander, and allspice until fragrant (about 2 minutes) to unlock the essential oils.
  2. Combine water, kosher salt, pink curing salt, brown sugar, honey, garlic, and toasted spices in a large stockpot. Bring to a boil until salts and sugar are fully dissolved.
  3. Allow the brine to reach room temperature, then refrigerate until completely chilled. Never add raw meat to warm brine.
  4. Place the beef brisket in a large non-reactive container and pour the chilled brine over it. Weigh the meat down with a heavy plate to ensure it is fully submerged.
  5. Refrigerate the brisket in the brine for 5 to 7 days, flipping the meat once every 24 hours for even curing.
  6. After curing, remove the brisket and rinse thoroughly under cold running water to remove excess surface salt.
  7. Place the meat in a large Dutch oven, cover with fresh water, and add an additional tablespoon of fresh pickling spice. Simmer over low heat (do not boil) for 3 to 4 hours until tender.
  8. Remove from heat and let the meat rest for 20 minutes. Slice thinly against the grain to serve.