Combine Water, Tenderquick, Brown Sugar and Garlic and warm to dissolve then refrigerate until very cold (about 40 F)
Inject cold brine into brisket every 1" all way around, top and bottom. (note: Brisket must be defrosted well or it will be to frozen to absorb).
After the brisket has had its fill of brine pour excess out. Combine rub #2 incredients and coat Brisket all over with Rub #2 (use all Rub #2)
Cover & refrigerate for 3-5 days turning at least once a day top to bottom
Take Cured brisket and wash off rub. Put in clean water to soak for about an hour.
Go light your smoker
Combine remaining amount of rub #1 with other Rub #3 ingredients.
Remove your corned beef from the bath and pat dry with paper towels. Then coat all over with remaining rub.
Smoking in water smoker or gently spray with combination of apple juice and water every hour.
Smoke at 200-240 F until internal temperature is 160-165 F. Take readings after 1 hr per lb.
Let it rest for a few minutes at lease before carving. (if you can wrap in foil and stick on cold oven for an hour).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (288g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 64.3mg||2 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 7.4g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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