Ingredients
12 pounds Beef brisket
180 grams Kosher Salt
3 tablespoons Black pepper and coriander each
90 grams Curing salt
60 grams Montreal Steak Spice
180 grams Pickling spice
120 grams Dextrose
90 grams Rub - Pickling spice
60 grams Rub - Montreal Steak Spice
1 bag Wood chips - Maple, Oak or other
Preparation
Brine add ingredients to 3-4 cups of water and cover brisket - 3 days
Pat dry and apply Rub ingredients - Wrap and let sit for 2 hours
Smoke uncovered at 225 until internal temp 165
Place on rack in pan with water - Cover with foil and place in oven at 250 for 3 hrs
Remove from oven and let sit for 5 mins before carving
