4/5
(1 Votes)
Ingredients
- Ingredients
- 1/2 cup 1/2 cup kosher salt
- 1 tablespoon 1 tablespoon black peppercorns , cracked
- 3/4 tablespoon 3/4 tablespoon ground allspice
- 1 tablespoon 1 tablespoon dried thyme
- 1/2 tablespoon 1/2 tablespoon paprika
- 2 2 bay leaves , crumbled
- 1 1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
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.