4.0
(4)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Step 2
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
Step 3
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Step 4
Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
Step 5
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Step 6
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.
Your folders
glebekitchen.com
4.9
(47)
720 minutes
Your folders
totalfeasts.com
5.0
(8)
Your folders
totalfeasts.com
Your folders
en.wikipedia.org
Your folders
cbc.ca
Your folders
en.wikipedia.org
Your folders
keviniscooking.com
5.0
(9)
Your folders
mccormick.com
10 minutes
Your folders
cooking.nytimes.com
5.0
(620)
Your folders
kingarthurbaking.com
4.4
(14)
23 minutes
Your folders
simplyscratch.com
4.5
(4)
Your folders
thecookful.com
Your folders
gimmesomegrilling.com
5.0
(6)
Your folders
gimmesomegrilling.com
Your folders
bbqingwiththenolands.com
4.8
(5)
Your folders
culinaryhill.com
Your folders
food.com
5.0
(4)
30 minutes
Your folders
heygrillhey.com
5.0
(2)
Your folders
food.com
5.0
(12)