I'm gonna try JO'S brine with maple syrup instead of mollasses. Igot some we boiled on a windy day, it's gotta smokey flavor to it not real bad but you can tasteit. It goes real good in marinades , it should work in a brine or cure. Happy holidays :santa:
Just pulled it out of the smoker. Its not a true corned beef as I added a few little tweeks to it but I gotta say this is extraordinary stuff right here. You can cut it with a spoon and the flavor is just outstanding if I have to say so myself. Will definitely be eating some cabbage tomorrow. I gotta say, this is the best corned beef I've ever tasted and I do believe it is good enough to convert a vegan. To beef anyway.
Just got done slicing and eating the brisket from your recipe. I like the brine portion. It does hold more moisture in the meat. But...from the few I've done, the meat had better flavor if the spices were added to the simmering portion instead of the curing portion. Only thing I can think of is the longer heat with the spices is better than longer cold with the spices.
Just my thoughts in it