Preparation:
Corned beef brisket is simply a beef brisket, the same cut that is barbecued, that has been brined. A simple brine is: 25 pounds of salt, 12 ounces of rock salt peter, 2 pounds of sugar, and 15 gallons of water. Boil all ingredients except the brisket, skim, and let cool. Once cooled the briskets are placed in the brine and held under with a weight. Cover.
The brisket will be ready for use in seven to ten days. I also like to add pickling spices to the brine. |
