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Delicious Smoked Corned Beef Brine

Delicious Smoked Corned Beef Brine
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This Delicious Smoked Corned Beef Brine recipe transforms a simple beef brisket into a tender, flavorful masterpiece infused with smoky, aromatic spices. Easy to prepare and customizable, the brine ensures juicy, well-cured meat perfect for any occasion, from casual family dinners to special celebrations.

Ingredients

Scale

Brine Ingredients

  • 4 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 3 tablespoons pickling spices (mustard seeds, coriander, cloves, bay leaf blend)
  • 2 tablespoons black peppercorns
  • 6 garlic cloves, crushed
  • 1 tablespoon pink curing salt (Prague Powder #1)
  • 1 to 2 teaspoons liquid smoke or 1 tablespoon smoked paprika

Optional Variations

  • 2 sprigs fresh rosemary or thyme (herb infusion)
  • 1 to 2 teaspoons crushed red pepper flakes or sliced jalapeños (spicy kick)
  • Smoked salt as alternative to liquid smoke for smokeless option
  • Maple syrup or honey instead of brown sugar for sweeter variation
  • Reduced kosher salt and salt-free spice blends for low sodium adaptation

Instructions

  1. Prepare the Brine: Combine water, kosher salt, brown sugar, pickling spices, black peppercorns, crushed garlic, and pink curing salt in a large pot. Stir over medium heat until the salt and sugar are fully dissolved. Remove from heat and let the brine cool to room temperature. Once cooled, stir in the liquid smoke or smoked paprika to add that signature smoky flavor.
  2. Brine the Corned Beef: Place the beef brisket in a large, non-reactive container or a sealable bag. Pour the cooled brine over the meat, ensuring it is fully submerged. Seal tightly and refrigerate for 5 to 7 days. Flip the meat daily to promote even curing and flavor penetration.
  3. Rinse and Cook: After brining, remove the beef and rinse thoroughly under cold water to remove excess salt and spices. Pat dry with paper towels. Proceed to cook the beef by your preferred method, such as smoking, braising, or slow cooking until tender.

Notes

  • Use non-reactive containers like glass or food-grade plastic to avoid metallic tastes.
  • Always brine the beef in the refrigerator to maintain food safety.
  • Allow 5 to 7 days for the brine to fully penetrate and tenderize the meat.
  • Test the brine flavor midway by dipping a small meat piece to assess saltiness for future adjustments.
  • Do not skip pink curing salt—it’s essential for proper color, flavor, and food safety.

Nutrition

Keywords: smoked corned beef, corned beef brine, smoked brisket, homemade corned beef, brined beef, liquid smoke brine

Find it online: https://emillycooks.com/delicious-smoked-corned-beef-brine/