This kit contains everything you need to make a gallon of classic corning brine, enough for a 6-8lb brisket. With the kit you get the instructions, spices, and a 12 x 16″ brining bag. All you need is the brisket! You’ll need: 1 4-6 pound brisket 1 gallon water 1 Stuart’s Spices Brining Kit How to brine: Bring 1 gallon water, spice packet, and pink curing salt to a light boil, then stir until the sugar and salt are dissolved. Remove from heat and cool the brine until it reduces to 50° F. While the brine is cooling, trim the brisket of any excess fat. Once the brine is cooled, add the brisket to the brining bag and cover with the brine, ensuring the brisket is completely covered, then place in the fridge to brine. With this brine recipe, the meat will brine at a rate of 1/2 inch per day, so a 3-inch thick brisket would need 6-7 days to brine entirely. Check each day to make sure the meat is still submerged. You can use something to weigh down the brisket if necessary, such as a plate. Once the brisket is brined, remove from the bag and rinse/pat dry if you’re going to smoke/bake it. Our own recipe, blended with salt, sugar, pickling spice (mustard, coriander, black peppercorns, allspice, cinnamon, cloves, bay leaf, and crushed red pepper). Kit also includes 1 oz. bag of Pink Curing Salt (6.25% Sodium Nitrite)
