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Charcuterie/Cheese, Comfort Food | |
| One 3- to 5-pound brisket Brine: 1 gallon water 6 ounces kosher salt 2 ounces Prague powder 2 ounces powdered dextrose 2.5 ounces plus 4 tablespoons pickling spices, divided Rye bread, for serving Mustard, for serving | |
| Special equipment: smoker, maple wood chips Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine. Brine 2 days in the refrigerator. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices. Place the meat in a smoker for 2 hours with maple wood chips. Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F. Remove from the oven, slice, and enjoy with rye bread and mustard. | |
Unrated | |
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