My corned brisket is a little different in the spice arena because, like brisket, it doesn’t require a myriad of spices. This corned brisket is smoked right, and there is no need to devalue the meat. The bark? I understand, it brings in extra flavors, but it also kicks the brisket north of the Red River (it ain't Texas). Keep reading
St. Patrick’s Day isn’t a “corned beef brisket day” from my Irish forefathers, St Patty and corned beef craze or trend was an American born half breed Irish idea. In Ireland, beef was scarce, expensive, and only the rich could afford to import corned beef from the Brits. When the Irish immigrated to America, they began to buy the corned brisket from the Jewish community (kosher) because it was cheap and plentiful in America. Corned beef is from the days before refrigeration as a way to keep from spoilage. Multiple cultures utilized corned beef before the Irish. Salt cured, “corn” comes from the larger salt grind. Coase salt and up to “corn” sized salt. Finding corn sized salt isn’t always at your fingertips so coarse will do. Besides, we will melt it all into a liquid. You are encouraged to add juniper berries and whatnot to the brine if you want.
Prep Time 10 minutes
Cook Time 8 hours
Actual Brine 10 days
Total Time 8 hours 10 minutes
Smoke brisket to 190+ will make it more tender. Personally, I think not all that great for slicing but tenderer than hell. Hand crumble