INGREDIENTS

Brine for 25:

2 tbsp Peppercorns

2 tbsp Thyme

6 ea Bay Leaves

3 tbsp Garlic Cloves

1 gal Water

1 cup Brown Sugar

1 cup Kosher Salt

Dry Rub for 10:

3 tbsp Coriander Seeds

3 tbsp Ground Pepper

¼ cup Chopped Garlic

1 tbsp Mustard Seeds

2 tbsp Kosher Salt

¼ cup Brown Sugar

¼ cup Paprika

2 tbsp Ginger

METHOD

1. Trim excess fat from brisket.

2. Bring all ingredients for Cure Solution to Boil and let cool.

3. Cover Brisket with Cure Solution, cover and refrigerate for 3 weeks*

4. *Once a week turn meat

5. At the end of 3 weeks, Discard Cure Solution, rinse off meat and dry with towel

6. Mix all ingredients for Dry Rub.

7. Coat meat evenly on entire exterior

8. Smoke for 6 hours at 250º

9. Wrap in foil and let stand for 1 hour

Yield: 1 Brisket

KEEP COLD FOOD BELOW 40 DEGREES

KEEP HOT FOOD ABOVE 140 DEGREES