We cured a brisket to make corned beef, then rubbed it with seasonings and smoked it in a Weston Smoker. Afterward, we sliced it with a Weston Meat Slicer, threw it between two slabs of homemade rye bread and served it up with some homemade whole grain mustard and pickles. Why yes, that does sound amazing ... and it is.
- Ingredients -
3 lb brisket
For cure
1/2 cup kosher salt
1/4 teaspoon pink cure salt
1/4 cup brown sugar
12 fresh bay leaves
4 garlic cloves, smashed
1 cinnamon stick
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon thyme leaves
1 tablespoon whole cloves
1 teaspoon juniper berries
1/2 teaspoon allspice berries
For rub
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon toasted coriander seeds
1 tablespoon toasted black peppercorns
2 teaspoons paprika
- Tools -
Weston Vacuum Sealer + Bags
Weston Propane Smoker
Weston Dehydrator + Dehydrator Netting Sheets
Weston Manual Food Grinder
Weston Meat Slicer
First rub the brisket with the cure, covering completely, and pressing into the brisket. Place into a large
Weston Vacuum Sealer Bag, then seal. Place in the refrigerator and allow to cure for 5 days.
After curing, remove the brisket from the bag and rinse thoroughly under cold water (about 10 minutes) over a colander or mesh strainer. The herbs and seeds should remain in the colander. Rinse these and pat dry. Place these in a
Weston Dehydrator and dehydrate at 150 degrees for 3 hours or until dr
y over Dehydrator Netting Sheets (bay leaves should look like the ones you buy in a spice jar).
In the meantime, cover and refrigerate the corned beef.
Once the herbs and seeds have dried, place them into the
Weston Manual Food Grinder (use the fine grinding plate) with the toasted coriander seeds and peppercorns. Turn the handle to grind into a powder. Mix in garlic powder, brown sugar, and paprika, then rub all over the corned beef.
Alternately, rather than rinsing your curing seasonings, drying, and grinding them, you can just use new seasonings for the rub, but this way you don't waste!
Place the brisket into a
Weston Smoker and smoke over mesquite wood chips at 150 for about 3 hours or until the internal temperature reaches 150. Remove the brisket and continue to slow-roast it in an oven at 275 for two hours. Be sure to place a large pan of water into the oven under the brisket.
Let the brisket rest for 30 minutes, then slice it to your desired thickness with a
Weston Meat Slicer. We used a Weston 7.5" Meat Slicer with the
Serrated Blade attached so that we could also slice our own Swiss cheese when we were done.
Ours was served on warm Homemade
Rye Beer Bread with
Whole Grain Beer Mustard and
Dill Pickles. You can also try out our
Sriracha Pickles. Click on any of the highlighted names for recipes for each.
