Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Beef brisket

  2. 1/2 cup 118ml Salt

  3. 1 teaspoon 5ml Saltpeter

  4. 4 tablespoons 60ml Black pepper - freshly ground

  5. 2 tablespoons 30ml Brown sugar - firmly packed

  6. 3 tablespoons 45ml Mixed whole pickling spice

  7. 3 teaspoons 15ml Ginger - ground

Instructions Jump to Ingredients ↑

  1. Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place.

  2. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place.

  3. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day


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