First time wet brined Coned Beef

[zippy12]

Well I am diving into the pool of home made corned beef. I have a 3.5lb piece of brisket (3" X 5" X 8")

Pickling spices:

1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon

Brine:
1 gallon water
1 cups Motons Kosher salt (2 cup dixie crystals kosher salt)
1 heaping Tbsp pink curing salt*
3 Tbsp pickling spices
1 cup brown sugar

(this step will release a SPICE CLOUD that will CHOKE you up)
Toast all spices in the pickling spice column except ginger and cinnamon

Make brine ... bring to boil ... Cool down (I cooled it outside on a 37F day)

I went 8 days flipping once a day

I had to check for pink cured meat all the way through... and I nailed it

after 8 days rinse and put in put with 1-2 inch of water covering meat
Another heavy Tbls of pickeling spice
Bring to boil then simmer for 3 - 4 hours

 

[zippy12]

Daughter says it taste like Christmas

I fed her a few surface layer strands

 

[CentralOhioBBQ]

You do a water change shortly after getting the water up to temp? In the past, when I didn’t, it cam out too salty. I’ve always used meatheads recipe..

 

[zippy12]

You do a water change shortly after getting the water up to temp? In the past, when I didn’t, it cam out too salty. I’ve always used meatheads recipe..

Not salty


Had to add salt teaspoon


its about right for cabbage

 

[cowgirl]

Looking good!

 

[zippy12]

Finally done With cabbage and red potatoes

Thanks all I hope this inspires you

 

[ShadowDriver]

That looks really tasty, Zip.

With all of Jason TQ's discussion of corning butts and such, I think I may need to give this recipe/experience a try. I love pastrami, and I'd love to see how some "pastrami'd" pork and other meats work out... (I seem to recall an awesome pastrami'd beef tongue from a couple of years ago, as example).