Mix together 2 qt cold water and one cup salt. This is your brine. Add the ingredients above to your brine. Place a 3-pound brisket in the brine and cover with an inverted plate to hold it under the brine. Allow beef to stay in the brine for 48 hours (I prefer 4 days) in the refrigerator.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 14.8mg||0 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.9g|
|Protein 0.2g||0 %|
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Calories per serving: 113
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