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Unread 07-20-2013, 04:24 PM   #2
Armadillo
On the road to being a farker
 
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Join Date: 07-06-13
Location: Chanute. KS
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From the Irish heritage cookbook

1 lbs. kosher salt
1 gal water
7 to 8 lbs of brisket
6 whole bay leaves
8 to 10 black peppercorns

In a large nonreactive pot the salt,water, bay leaves, peppercorns and brisket and let soak covered at room temp for 48 hours
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