| 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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