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!

 

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

 

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.

 

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!

 

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 )

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...