How to brine your own brisket
Recipe type: Dinner
Brining your own brisket is easier than you think.
  • 1 tbs whole juniper berries
  • 1 tbs whole allspice
  • 1 tbs whole mustard seed
  • 1 tbs coriander seed
  • 1 tbs black peppercorns
  • 1 tbs whole cloves
  • 1 tbs whole cardamom
  • 4-6 bay leaves
  • ½ tbs ground ginger
  • 1 cinnamon stick broken in half
  • 4 tsp sodium nitrite (Pink curing salt)
  • ½ cup brown sugar, packed
  • 2 cups of kosher salt
  • 1 gallon water
  • 1 5 – 5½lb brisket
  1. How to make the brine.
  2. Pour the gallon water in a large stock pot. Add the salt and seasonings and bring to a boil. Boil for about 5 minutes. Turn off heat and cool the brine. I let mine sit on the stove for a while and then refrigerated it.
  3. Once your brine solution is cold, use large turkey bags and place your brisket and the brine in the bags. We also placed the bags in the cleaned out stock pot just in case they leaked at all. You will need to refrigerate your brine for 10 days. We have an extra refrigerator we were able to store it in. If you don’t have one, just try to find a container that will fit in your regular refrigerator. You will need to flip your brisket once a day or so.
  4. After 10 days, take out your brisket and rinse. Discard the brine and wash out your pot if you used it to store the brisket. You are now ready to cook your own corn beef dinner.
Recipe by Purely Wholesome Farm at