Home-Corned Beef Brisket

By DreiFromBK

Ingredients

• Ingredients
• 1/2cup1/2 cup kosher salt
• 1tablespoon1 tablespoon black peppercorns , cracked
• 3/4tablespoon3/4 tablespoon ground allspice
• 1tablespoon1 tablespoon dried thyme
• 1/2tablespoon1/2 tablespoon paprika
• 22 bay leaves , crumbled
• 11 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry

Details

Adapted from cooksillustrated.com

Preparation

Step 1

2.

2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.