| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | qt | Water |
| 1 | c | Salt |
| 3/4 | c | Brown sugar |
| 1 | tb | Mixed picklingspices |
| 8 | Whole cloves | |
| 4 | Cloves of garlic, minced | |
| 1 | ts | Onion powder |
| 1/2 | ts | Pepper |
| 1 | 5-6lb beef brisket | |
| Liquid smoke | ||
| Coarse ground black pepper |
INSTRUCTIONS
In a 2 gallon nonmetal bowl, combine water, salt sugar, spices, cloves, garlic , onion, and pepper. Stir to dissolve. Add meat. Place a heavy plate atop meat. Cover, refrigerate for 5-7 days. Remove meat from brine and rinse well. Brush meat lighty with liquid smoke. Coat meat with coarsely ground pepper. Place the meat in a 13x9x2" pan. Cover and roast meat in a 300 degree oven for 4 hours, basting occasionally with pan juices. Serve immediately or cool and chill. Keeps about 5 days int he fridge or can freeze. Posted to FOODWINE Digest 13 Feb 97 by Gayle J Peper <gjpeper@JUNO.COM> on Feb 13, 1997.
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