heat and serve with celery pepper relish
- 2 # moose brisket
- 10 cups cold water
- 1/2 cup br. sugar
- 1/2 cup Kosher salt
- 1 tbsp. pink salt e.g. DQ curing salt or Prague Pulv.
- 2 tsp. toasted coriander seeds
- 1 " cinnamon stick toasted and crushed
- 1/2 tsp. fennel seeds
- 10 whole cloves
- 1/4 tsp. red pepper flakes
- 2 bay leaves
- 3 tbsp. juniper berries
- 1 tbsp. sugar
- 4 tsp. pepper corns
- 4 tsp. coriander seeds
- 1/2 tsp. garlic powder
- 1/2 tsp. Kosher salt
- 1/2 tsp. chili flakes
Boil 2 cups water and dissolve sugar, salt and Pink salt. Pour into crock and add remaining herbs and spices. Submerge brisket, cover, and refrigerate for 3 days.
Remove brisket and reserve the brine. Pat dry. Coarsely grind rub spices
Smoke 170F for 4 hrs.
Boil brine, skimming. After smoking, vacuum seal meat with 4 cups brine and cook in water
Place smoked meat on rack in roaster. Add 1" water to pan. Cover tightly and cook 3 hours at 225F