Trimming and dry brining a brisket | Cookin Wid Kunchi

Here's a brine recipe for brisket to make your own corned beef brisket. Brine 1 cup pickeling spice ½ cup kosher salt 1 tbsp curing salt/Prague powder Dilute these ingredients in a pot with water and bring to boil. Let boil for about 5 minutes and then turn heat off. Let sit for an hour to allow spices to bloom. Cool water with ice and/or cold water. Add to container and submerge brisket. Store in refrigerator for 7 days. Remove, rinse, season without salt and cook how you would like for delicio

How o trim and dry brine a brisket. | Cookin Wid Kunchi

Smoked brisket recipe. You really can’t mess it up. Instagram- kendrick_bbq . 1) 200° through the night fat side down first 6 hours.where internal temp was at 145° 2) Bumped grill temp up to 225° for the next three hours where the internal temp reached 170° 3). I did spritz as much as i could to that point every 45 minutes or so with beef broth 4). Wrapped in butcher paper and put back on till probe tender. Bumped grill temp up to 275°. 5). Took another 3 hours to reach probe tenderness which en