Source:

Chucks Collection

Serves/Makes:4

Ingredients

• Brine:
• 12 quarts (11350 ml) water
• 1 beef brisket
• 1-1/2 cups (350 ml) pickling salt
• 3/4 cup (175 ml) brown sugar
• 1 tsp (5 ml) salt peter
• 1 tbs (15 ml) pickling spice
• 1/2 tsp (2 ml) black pepper
• 1/4 tsp (1 ml) onion powder
• 1/8 tsp (1 ml) cayenne pepper
• 5 cloves, crushed
• 4 cloves garlic, crushed

Preparation

• Stir spice mixture into water until you have an 80% solution (When it will float a potato or egg).
• Use enough solution to cover the beef.
• Weigh the beef down with a plate or water filled bottle.
• Allow to soak 3 to 4 days per pound.
• Overhaul brine several times, adding salt only.
• Wash, allow to dry.
• Sprinkle with paprika and press black pepper or steak spices into surface.
• Cold smoke 3 to 4 hours with hickory or oak chunks presoaked 1 hour.
• Finish cooking in the oven or hot smoke until done.

Comments

You can also use a commercial corn beef, omit the brine, sprinkle with the paprika and press pepper into surface before smoking.