<div data-breakout="normal"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="auto" id="viewer-egkfs"><span class="eyR0C"><span>Brine Ingredients: </span></span></p></div><div type="paragraph" data-hook="rcv-block11"></div><div data-breakout="normal"><ul class="C4pYk iRNRX"><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-9q09v"><span class="eyR0C"><span>5-6lb Wagyu brisket </span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-7uvk7"><span class="eyR0C"><span>1-gallon water</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-1jjmn"><span class="eyR0C"><span>8 ounces (226g) kosher salt (grams?)</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-75ic6"><span class="eyR0C"><span><span>2 tsp (12g) Prague powder </span><a class="_4Cq4U" href="https://www.joshuaweissman.com/blog/hashtags/1" target="__blank"><span>#1</span></a><span> ( grams only)</span></span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-e65dv"><span class="eyR0C"><span>3/4 cup (156g) dark brown sugar</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-1vag3"><span class="eyR0C"><span>1 Tbsp (7g) coriander seeds toasted</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-2onml"><span class="eyR0C"><span>2 tsp (8g) hot pepper flakes</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-3320h"><span class="eyR0C"><span>1 Tbsp (13g) mustard seeds</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-2h0ui"><span class="eyR0C"><span>4 bay leaves</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-fdt4n"><span class="eyR0C"><span>2 tsp (6g) cloves</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-a2fsk"><span class="eyR0C"><span>2 sprigs rosemary</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-da8o7"><span class="eyR0C"><span>5 cloves garlic smashed</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:disc"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-3r2t8"><span class="eyR0C"><span>5-7 juniper berries</span></span></p></li></ul></div><p></p>
<p></p><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-32i88"><span class="eyR0C"><span>Start by removing the point from the flat by following along the large piece of fat running along with both the fat and the brisket. Keep cutting, pulling, peeling it back, and once it’s real thin cut straight through to the bottom. </span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-db34l"><span class="eyR0C"><span>Once done, trim any excess fat off down to a ½-inch. </span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-b91o2"><span class="eyR0C"><span><span>For the brine, in a large container combine dark brown sugar, kosher salt, coriander seeds, mustard seeds, cloves, Prague powder </span><a class="_4Cq4U" href="https://www.joshuaweissman.com/blog/hashtags/1" target="__blank"><span>#1</span></a><span>, hot pepper flakes, crushed bay leaves, sprigs of rosemary, garlic cloves, juniper berries, and water. Stir to combine. </span></span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" style="line-height:1.38" dir="" id="viewer-fl8ob"><span class="eyR0C"><span>Add meat to the brine, cover, and refrigerate for 6 days. Flip the meat after 3 days. </span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-gmr0"><span class="eyR0C"><span>Remove the meat and place it to the side. Toss the brine, and replace it with fresh water before adding the meat back to the container. Fridge for an additional night. </span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-79s3d"><span class="eyR0C"><span>Remove the meat and place it on a paper towel. Dry the meat using paper towels.</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-79s3d"><span class="eyR0C"><span>Season the brisket generously with the spice mixture on all sides. (see Pastrami Rub)</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-79s3d"><span class="eyR0C"><span>Prep a smoker to 225F, and smoke the brisket for 6-7 hours or until an internal temperature of 150F.</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-79s3d"><span class="eyR0C"><span>Place the brisket on a wire rack set on a baking sheet, and pour boiling water to the bottom of the tray, tightly cover with foil (foil shouldn’t touch the meat), and pop into a 325F oven to steam cook for 2 hours or the internal temperature is between 195-203F.</span></span></p></li><li dir="auto" aria-level="1" class="VP-ko" style="text-align:AUTO;margin-inline-start:1.5em;list-style-type:decimal"><p class="j-JU7 WOBLT iRNRX KdLlf" dir="" id="viewer-79s3d"><span class="eyR0C"><span>Wrap in butcher’s paper and let it rest for at least 15-20 minutes.</span></span></p></li><p></p><p></p>