Ingredients:

  • 5 lb beef brisket
  • 1 gallon distilled water
  • 1 cup kosher salt
  • 1 cup dark brown sugar
  • 2.5 tbsp Prague Powder #1
  • 2 tbsp black peppercorns, crushed
  • 2 tbsp coriander seeds, crushed
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 cup coarse black pepper
  • 1/4 cup coriander seeds, toasted and crushed
  • 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar

Instructions:

  1. Combine distilled water, kosher salt, dark brown sugar, and Prague Powder #1 in a pot. Heat until fully dissolved, then stir in crushed peppercorns, coriander, and smashed garlic. Note: Don't boil it dry, just get the solids dissolved.
  2. Completely cool the brine in the fridge before adding meat. Wait until it's cold to the touch so you don't accidentally start cooking the outside of the beef.
  3. Place the trimmed brisket in a non reactive container and pour the brine over it, ensuring the meat is fully submerged. Note: Use a heavy plate to weigh it down if it floats.
  4. Refrigerate for 5 to 7 days, flipping the meat every 48 hours to ensure even curing. Check the seal on your container to prevent smells from leaking into your fridge.
  5. Remove the brisket from the brine and rinse under cold water. Soak it in a bowl of fresh water for 2 hours to remove excess surface salt. Note: This prevents the final product from being a salt bomb.
  6. Pat the meat completely dry with paper towels. Ensure it is bone dry or the rub won't stick.
  7. Coat the brisket generously with the mahogany spice rub, pressing it into the meat to ensure it adheres. Apply a thick layer for that classic crust.
  8. Smoke or bake at 225°F (107°C) until the internal temperature reaches 160°F (71°C). This usually takes about 8 hours.
  9. For a true deli finish, steam the meat for 1 hour wrapped in foil to make it velvety.