Simmer 4 quarts of water in a large saucepan. Add sugar, salt and spices, stir well until dissolved. Allow to cool completely.
Place the brisket in a non-metallic container. Cover with cold brine and weight it down to submerge the beef.
I will use a heavy plastic bag probably doubled, and twist it tightly so the brine will cover the brisket, and place it in a small ice chest to store in the garage so as not to take up room in the refrigerator.
This is it so far! We will allow that to sit for 5 days. See you Saturday!
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1 comment:
Thank you, Mary Ellen. I look forward to tasting the finished product! How cold should I keep the beef in brine? I have it on ice out in the garage in a cooler as you suggested.
-Analiese
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