00:00All right, approaching St. Paddy's Day, so we get into that corned beef brisket, and I'm not talking just the
00:06little chunks that you see in the grocery store, we're talking whole packer brisket.
00:10I did a few of these a couple years ago. This is that content, but I'm going to show you
00:14that I'm going to trim my own brisket and try and achieve this same exact thing.
00:18So I've got a 19-pound brisket that I'm trimming up, and I'm going to actually cure it myself for
00:2310 to 12 days.
00:24So starting off with the cure is a boiling pot of hot water, 3 cups of kosher salt, 5 tablespoons
00:38pickling spice, 2 tablespoons whole peppercorns, 2 tablespoons mustard seed, about 10 whole smashed garlic cloves,
00:535 or 6 bay leaves, about 12 teaspoons of pink curing salt, about a cup and a half of brown
01:05sugar, and stir.
01:15All right, now that that mixture is done, that was a gallon of water with the ingredients, and then when
01:21I researched it, all those ingredients measured out was for a 19-pound brisket.
01:25So now that this liquid is cooled down with another gallon of water, you don't want to add warm curing
01:32liquid to a cold brisket and start cooking it before it starts curing in the fridge.
01:36So cooled it down, inject the thickest parts of the brisket, that's what's suggested, get it injected, and then you
01:43want to add the cooled-down liquid to this.
01:46And that's for a 19, 18-pound brisket, it's about 3 gallons of water total, including the one you started
01:53with.
01:53So we're adding that to this container, and what happened was a day went by, I went to flip the
01:59brisket, and this container's just not big enough to do all of that.
02:03And so I'll show you just a little bonus coverage on this, two days later I switched containers, now I
02:08can rotate the brisket every day for 10 to 12 days.
02:12So stay tuned for when this is done curing and I can start smoking this bad boy.
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