| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 3 | lb | Beef brisket; (up to 4) |
| 1 | tb | Pickling spices |
| 1 | ts | Ground black pepper |
| 3 | Cloves garlic; peeled and smashed flat | |
| 1/2 | c | Regular grind table salt |
| 3 | ts | Paprika |
| 1 | ts | Garlic salt |
| 1 | ts | Coarse ground black pepper |
| 1 | ts | Coarse grind salt |
| 1 | ts | Pickling spice |
INSTRUCTIONS
MEAT CORNING SPICE MIX SPICE RUB MIX Combine all salt and spices except for spice rub mix. Trim excess fat from brisked and place on a cutting board. Rub black pepper/coarse salt/pickling spice mixture into surface of meat. Sprinkle some of the corning spice mix into the bottom of a glass container, place brisket in container, sprinkle rest of corning spice over meat, toss in garlic, and add enough water to cover meat. Cover and let marinate in refrigerator for 2 weeks, turning over once a day. Posted to bbq-digest by Rich McCormack <macknet@cts.com> on Mar 08, 1999, converted by MM_Buster v2.0l.
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