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Old 07-20-2013, 04:24 PM   #2
On the road to being a farker
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Join Date: 07-06-13
Location: Chanute. KS

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
Built by armadillo smoker trailer,uds,gas grill, cook by campfire
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