2/3 cup kosher salt
1 gallon water
1/4 cup packed brown sugar
4 teaspoons picking salt
1 tablespoon Ball Picking Spice
2 Bay leaves
3 large garlic cloves minced
Place all the above in a large stock pot and bring to a boil. Allow to cool completely prior to soaking brisket. 10 days later remove, rinse well. Add additional 1 tsp of Ball Picking Spice if boiling or cook as desired.
I have been experimenting with kosher brisket for a while. I tweak this recipe a little each time. Some times I add crushed red peppers too.
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