I had this small brisket in the fridge thawing for the weekend. I was going to smoke it but instead I picked up a larger brisket to smoke next weekend (GFS – $2.39 per pound) and this smaller one is destined for corning. Recipe is from Michael Ruhlman’s book Charcuterie with some modifications. I added peppercorn, thyme, and bay leaves.
Picked up a 3.5 Gallon tub from Sam’s club to hold the beast while curing.
Brisket prior to trimming not really fitting.
Trimmed some fat and cut in half.
Made up 3 gallons of brine to make sure I had enough to cover.
Brine brought to a boil than chilled outside till cool.
Brisket off for a sleep in the fridge for 5-6 days.