Ingredients

The following ingredients have 8 Servings
  • 5 lbs beef brisket
  • 8 cups hot water
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 cinnamon sticks
  • 3 star anise
  • 1 tsp celery seeds
  • 2 tsp fennel seeds
  • 8 cloves
  • 5 bay leaves
  • 1 tbsp mixed peppercorns
  • 8 cups cold water and ice
  • 1 1/2 cups brown sugar
  • 2 tbsp salt
  • 2 tbsp fennel seeds
  • 2 tbsp ground black pepper
  • 2 tbsp chili seasoning
  • 2 tbsp coriander seed
  • 1 tbsp ground ginger
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp celery seed
  • 2 tsp nutmeg

Instruction

  • Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.
  • Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
  • Add the ice to cool brine down and submerge the beef brisket.
  • Brine for two days or more if desired in refrigerator, covered.
  • Mix rub ingredients together in a small bowl.
  • Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
  • Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).
  • Let rest 1 hour and slice across the grain and serve!