Place the brisket in a large container or zip-top bag and pour the brine over the top, making sure the meat is completely submerged.Stir well to dissolve the salt and sugar. In a large pot, combine the water, kosher salt, brown sugar, pickling spice, garlic, and bay leaves.Brining is a simple process that tenderizes and adds flavor to the meat by making a saltwater solution and utilizing pink salt (not Himalayan salt but a curing salt) to get the iconic color and flavor you see in corn beef and pastrami. You can brine your own brisket at home, but please note that the curing process is long and can take several days. Please see details on how to prepare your corned beef for the grill utilizing either method below in the preparation steps.ĭon’t want to smoke a whole corned beef brisket? Try this Turkey Pastrami recipe too! While you can brine your own (see notes below for this process) but this recipe was done with an uncooked pre-brined grocery store brisket.A few simple spices blend together to create a solid flavor and bark. Smoked corned beef is technically called pastrami, no judgment here if you use these terms interchangeably.Before we really dive into this cook it is essential to note a few things about this recipe. Patrick’s day, you do not need any excuse to celebrate the deliciousness that is smoked corned beef. Learn how to smoke corned beef brisket, make a homemade pastrami-style deli rub, and create juicy thin slices of smoked corned beef (aka pastrami) for sandwiches, hashes, and more!
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