Chef Jon Hochman
Sherbrook Street Deli
Let your hard work shine: meat this good needs only a swipe of mustard and some thick cut rye.
Ingredients
2 L water
1 1/2 cup kosher salt, divided
1 cup pickling spice
2 Tbsp sugar
2 cups curing salt
12 lbs beef brisket
2 cups coarse ground black
peppercorns
Method
- Combine water, 1 cup kosher salt, pickling spice, and sugar and bring to a boil.
- Remove pot from heat and allow brine to come to room temperature.
- Cool in refrigerator overnight to ensure all flavours are properly steeped.
- Whisk curing salt into the brine. Place brisket into a Ziploc bag and gently add the brine, removing as much air as possible so that the brisket is fully covered. Store in refrigerator for 14 days.
- Remove brisket and discard brine. Place brisket on baking sheet and evenly coat in coarse ground peppercorns and 1/2 cup kosher salt, rubbing the meat well.
- In a smoker or on a grill over indirect heat, smoke brisket at 200˚F for up to 12 hours, or until fork tender.
Yield 12 lb brisket