Corned beef brisket
 

So I am going to make my first corned beef brisket! I found an Alton brown recipe which I am gonna follow. It calls for it to brine for 10 days! It also says to use saltpeter, which along with the juniper berries and such I ordered. Has anyone done this?? I read that salt Peter is also used in explosives and firearms. The stuff I got is food grade, and I intend to use what is suggested.
I'm looking for some input if anyone has made there own corned beef.
Any input is greatly appreciated.

Bump! :dontknow2:

Well I'm about to cook the brine then it's off to the fridge on the meat till st pattys day! :rock:

i have used that recipe at work before, its solid, i didnt use the saltpeter just kosher salt, if you like doing things like this check out a book called charcuterie by micheal ruhlman and brian polcyn, lots of good info and recipes. :beer:

So the brisket came out of the brine today! Today is the day! 14 days of brining.
It was kinda gray..... But it's been cooking for 3hrs and we just tried a lil bit and it appears pink inside like it's supposed to be! And it's super yummy! It's almost done and we're excited! :ya::clap::beer:

Ive made corned beef many times, just not that recipe. I also have a huge smoker that I cook 15lb pork butts in for over 18 hours. Ribs, beer can chickens, you name it ive smoked it....(including something else :rotflmao2:)

Hope you enjot it dude!

Omg its so good!

Looks good as hell! Now I wanna make mine again!

It was dam good! We whipped up a quick Russian dressing for it since we didn't have any and that made the sandwich awesome! I'm so full!
Anyone want any?? I got 6lbs of it!

Sure, fedex me some...:rotflmao2: