- (1 gallon) filtered water
- (1 cup) Himalayan salt
- (3 oz) cane sugar
- (6) bay leaves
- (2) garlic cloves, crushed
- (2 teaspoons) juniper berries*
- (2 teaspoons) black peppercorns
- (3-4 lb) Whole Brisket
- wood chips (oak or hickory work great with a little mesquite)
- (approx. 1/2 cup each) 1:1 ratio white vinegar and apple juice in a food grade spray bottle
- Combine the first seven ingredients for the brine in a large stock pot. Bring to a boil and stir well to dissolve sugar and salt.
- Allow the brine to cool completely.
- Add the brisket to the bring and place in the fridge for five days. Weigh down the brisket to avoid the meat getting any air – a plate will do the trick!
- After five days, remove the brisket and rinse well under cold water for 15-20 mins. Always rinse after brining, to remove excess salt. If possible allow the brisket to dry in the fridge overnight. If not, pat dry. This allows the smoke to adhere to the beef better.
- Bring your smoker up to 225°F with the wood chips. Once the temperature has come up, add brisket. Spray every hour with apple/vinegar mix.
- The meat should take approx. 1.5 hours per pound. Closely monitor the smoker temperature to ensure it stays at 225°F. Temperature is key. Meat absorbs smoke best when raw. After about 2-3 hours, no more smoke is necessary. However, for larger pieces, be sure to fully cook the meat until internal temperature is reached. If you notice the meat is developing burnt ends you can wrap with foil and continue cooking until 180°F is reached.
- Once the meat reaches an internal temperature of 180°F, remove and allow to cool.
- Once cool, slice and freeze between pieces of wax paper.
* Did you know juniper berries were originally used by the Romans as pepper?