Brisket Brine Recipe Alton Brown Recipes

BRINED & SMOKED BRISKET RECIPE - TRAEGER GRILLS

Steps:

• Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.
• Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.
• Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.
• Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.
• Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.
• Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

SMOKED BRISKET

Steps:

• Make the brisket: Mix the paprika, brown sugar and 2 tablespoons each salt and pepper in a small bowl. Rub and pat all over the brisket in a thick even coating. Cover with plastic wrap and refrigerate overnight.
• When ready to grill, soak the wood chips in cold water in a large bowl. Prepare a charcoal grill for indirect cooking: Light the coals, then bank them to one side of the grill. Set up a drip pan on the other side of the grill and replace the grates. Let the fire burn until the temperature is between 200 degrees F and 250 degrees F (you should be able to hold your hand about 5 inches away from the coals for 6 seconds). Drain the wood chips and scatter a handful of them over the coals. (If using a gas grill, cook over low indirect heat and use a smoker box for the wood chips.)
• Place the brisket fat-side up on the grates above the drip pan. Cover the grill; adjust the vents to maintain a temperature between 200 degrees F and 250 degrees F. Cook until a thermometer inserted into the thickest part of the brisket registers 185 degrees F to 200 degrees F, 7 1/2 to 10 hours. Rotate the brisket every few hours and add more charcoal and wood chips every 45 minutes to keep the temperature steady (use dry wood chips if you need more).
• Remove the brisket from the grill, wrap in foil and let rest 45 minutes to 1 hour. Pour the drippings from the drip pan into a bowl; let them settle, then skim off the fat.
• Meanwhile make the sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, paprika and 1 teaspoon salt in a saucepan over medium heat. Cook, whisking, until hot but not boiling, about 3 minutes. Let cool; season with salt.
• Slice the brisket against the grain. Serve with the pan juices and sauce.

SMOKED BRISKET

Steps:

• Rinse the brisket and pat dry. Trim the fat cap to approximately 1/4-inch thick and score the fat with a sharp knife, making sure not to cut through to the surface of the meat. Set aside.
• Combine the salt, black pepper, green pepper, and white pepper in a small bowl and whisk to combine. Sprinkle the spice mixture over the entire brisket and rub all over. Cover with plastic or foil and refrigerate overnight.
• Place 4 ounces of hickory wood chunksMeasuring approximately 2-by-2-by-3 inches. into the smoker box and turn smoker to 225ºF. Place drip pan under smoker.
• Unwrap the brisket and place directly on the center rack, fat-side up. Close the door and cook until the brisket reaches an internal temperature of 140 to 150ºF.
• Remove the brisket and wrap in a double layer of aluminum foil. Place it in a pan, put it back in the smoker, and continue to cook until the brisket yields to pressure when pressed, is pinkish on the inside, pulls apart easily, the fat cap is slightly blackened and jiggles, and when picked up with two pairs of tongs, bends in half and sags almost as though it will break in half. It should reach an internal temperature of 185 to 190ºF fairly quickly, and then hold that temperature for several hours. Don't rush this step.
• Rest at room temperature for 45 minutes to 1 hour before slicing and serving with a side of bread and butter pickles.

SAUERBRATEN

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
• After 3 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

ALTON BROWN'S BRINED TURKEY

Steps:

• 2 to 3 days before roasting:.
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before you'd like to eat:.
• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on rack of roasting pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.