Good for 5-6 pound brisket
Soak in brine for 10 days
Smoke for 2 hours
steam for 3 hours
Pickling Spice:
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds (4.5 tsp of ground)
- 2 tablespoons coriander seeds (5 tsp ground)
- 2 tablespoons dill seed
- 2 tablespoons allspice berries (2 tsp ground)
- 1 teaspoon ground ginger
- 1 tablespoon crushed red pepper flakes
- 6 bay leaves, crumbled
Brine:
- 1 Gallon cold water
- 1 cup Kosher salt
- 1/2 cup packed brown sugar
- 2 ounces pink salt
- 2 ounces Pickling Spice