The time it takes to cure this brisket flat is well worth the wait. Don’t think so? One savory sampling of this recipe and you will never purchase pastrami from the deli again! Pink curing salt, or Prague Powder #1, is available online or in some specialty shops.
YIELD: 14–16 SERVINGS • COOK TIME: 8–10 HOURS
BRINE
1 gal (3.8 L) water
2 cups (576 g) kosher salt
5 tsp (28 g) pink curing salt (Prague Powder #1)
3 tbsp (20 g) pickling spices
½ cup (110 g) brown sugar
1 tbsp (9 g) whole brown mustard seeds
1 tbsp (5 g) coriander seeds
1 tbsp (4 g) red pepper flakes
2 tbsp (17 g) whole black peppercorns
1 tsp powdered cardamom
6 large bay leaves, crumbled
2 tsp (5 g) ground ginger
½ stick cinnamon
7 whole cloves
8 whole allspice berries
8 whole juniper berries
MEAT
8–10-lb (3.5–4.5-kg) brisket flat
Coarse black pepper and BBQ Bob’s Alpha BBQ Rub or favorite rub, for dusting
Your favorite smoke wood
To make the brine, place the water and all the brine ingredients into a large stockpot and bring to a boil, stirring often to dissolve the salts and sugar. Cool the brine down to 45°F (7°C) or less before using.
To make the meat, place the brisket into a large, resealable plastic bag or shallow container with a lid and pour the brine over the brisket to submerge. Store the brining brisket in the refrigerator for 8 to 10 days, checking periodically to make sure the brisket is totally submerged. After 8 to 10 days, remove the brisket from the brine and rinse with cold water.
Once the beef brisket has been properly cured and rinsed, it is ready for the smoker. Use an indirect setup and set the smoker temperature to 275°F (135°C).
Dust the brisket on all sides with coarse black pepper and BBQ Bob’s Alpha BBQ Rub. Let it sit for 30 minutes.
Once your smoker is up to temperature, add your favorite smoke wood. Pecan and apple works well here. About 15 minutes before you place the brisket in the smoker, add one small chunk of apple and one small chunk of pecan smoke wood to the hot coals. This will allow the smoke to mellow out and give you a sweeter flavor.
Place the brisket in the smoker and allow it to cook for about 4 hours on the rack. After 4 hours, remove the brisket from the smoker, wrap with heavy-duty aluminum foil and place back into the smoker. Continue cooking until the internal temperature reaches approximately 200°F (93°C) or it is fork tender, 4 to 6 more hours.
Let the brisket rest in a dry cooler for approximately 1 hour before slicing.