Pastrami Brine
Rated 4.1 stars by 10 users
Author:
Blues Hog
Ingredients
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5 lb. Brisket (We choose Marble Ridge Farms!)
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4 quarts water
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4 oz. kosher salt
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100 grams brown sugar
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3 oz. Blues Hog Beef Marinade Mix
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.75 Pink Cure
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10 grams Whole Coriander
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20 grams Whole mustard seed
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20 grams whole black pepper
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1 gram red chili flakes
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5 grams whole allspice berries
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3 oz. Blues Hog Beef Marinade Mix
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6 each crushed bay leaves
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1 cup Blues Hog Rodeo Rub
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2 grams allspice berries
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6 grams whole mustard seed
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2 grams coriander
Rub
Directions
In a large pot, combine the water with kosher salt, granulated and brown sugars, pink salt, pickling spice, and mustard seeds. Cook over moderately high heats, stirring occasionally, until the salts and sugars have dissolved. Pour the brine into a large bowl and let cool. Refrigerate until chilled.
Place brisket in a large roasting pan and inject the brisket with the chilled brine about every inch. Pour the remaining brine over the brisket and cover the pan in plastic wrap. Weigh the brisket down with heavy plates to keep submerged in brine and refrigerate. Let brisket cure for 5 days, turning it once a day.
Remove the brisket from brine and pat dry with paper towels. Place the brisket fat side up on a rack set on a rimmed baking sheet, season the brisket with the rub all over (should be very heavy). Refrigerate uncovered for 24 hours.
Combine 2 cups water with 2 cups Blues Hog Beef Marinade Mix. Stir and set aside.
Heat your oven or smoker to 300℉. Place on smoker fat side up and cook for 2.5 hours. Wrap remaining 2 hours with 2 cups of Beef Marinade Mixture or until you reach 210℉ internal temperature.
Serve and enjoy!