Guest guest Posted February 5, 2005 Report Share Posted February 5, 2005 How do you " brine " a brisket? I have 3 comingnext week. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2005 Report Share Posted February 5, 2005 > How do you " brine " a brisket? I have 3 comingnext week. We had brined briskets last night and they was tasty. My brine, for a large ish brisket: 1 c kosher salt (or sea salt if you have it) 1 c brown sugar really good handful of whole pickling spices--cardamom, fennel, cumin, black pepper, red pepper, cinnamon bark, cloves, bay leaves, mustard seeds. Mine is a premix to which I add extra black peppercorns. Put brisket in gallon-sized freezer bag. Put enough filtered water in the brining ingredients to mostly cover the brisket with air out of the bag. Pour it in over the top. Close the bag and forget about it for at least a week in the bottom of the fridge (the longer it brines the less salty it is, don't know why but that's my experience). If you think about it, go by and give the bag a little shake to distribute the brine. Cook in a crockpot on low or in a dutch oven at 250 for at least five hours or until it falls apart. Oh, rinse before cooking. We like it served with potatoes and sauerkraut. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky http://www.siprelle.com * http://www.thenewhomemaker.com http://www.democracyfororegon.com * http://www.knitting911.net Quote Link to comment Share on other sites More sharing options...
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