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Delicious Smoked Corned Beef Brine

Delicious Smoked Corned Beef Brine
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Master the art of smoked corned beef with this delicious brine recipe that infuses rich, savory flavors and tenderizes the meat perfectly. Featuring a blend of coarse kosher salt, brown sugar, smoked paprika, and aromatic spices, this brine delivers excellent smoky undertones and melt-in-your-mouth texture. Whether you use a traditional smoker or liquid smoke, this recipe is perfect for creating restaurant-quality smoked corned beef at home.

Ingredients

Scale

Basic Brine Ingredients

  • 4 quarts water
  • 1 cup coarse kosher salt
  • 1/2 cup brown sugar

Aromatics and Spices

  • 2 tablespoons whole black peppercorns
  • 3 bay leaves
  • 2 tablespoons mustard seeds
  • 4 crushed garlic cloves
  • 2 tablespoons smoked paprika
  • Optional: 1 teaspoon liquid smoke
  • Ice cubes (enough to chill the brine)

Instructions

  1. Prepare the Basic Brine: In a large pot, combine water, coarse kosher salt, and brown sugar. Heat gently, stirring constantly until the salt and sugar completely dissolve. Remove from heat and allow the brine to cool to room temperature to avoid cooking the aromatics.
  2. Add Aromatics and Spices: Once the brine base is cooled, stir in whole black peppercorns, bay leaves, mustard seeds, crushed garlic, and smoked paprika. If using liquid smoke, add it now to enhance the smoky flavor.
  3. Chill the Brine Completely: Add ice cubes to the brine to rapidly lower the temperature, ensuring it is fully chilled before submerging the beef. This prevents premature cooking and maintains the meat’s ideal texture.
  4. Submerge the Corned Beef: Place the corned beef brisket in a large container or heavy-duty zip-lock bag. Pour the chilled brine over the beef, making sure it is fully submerged for even flavor absorption.
  5. Refrigerate and Brine: Seal the container and refrigerate for 5 to 7 days, turning or flipping the beef halfway through to ensure the brine penetrates evenly. Longer brining results in more tender and flavorful meat.
  6. Smoke the Beef: After brining, rinse the beef under cold water and pat dry. Smoke it at a low temperature around 225°F (107°C) until tender and juicy, usually 6 to 8 hours depending on thickness and smoker type.

Notes

  • Use coarse kosher salt rather than table salt for better dissolution and to avoid over-salting.
  • Patience is essential; allow at least one week for optimal flavor and tenderness.
  • Always chill the brine completely before adding the meat to prevent bacterial growth.
  • Control the smoke intensity by using hardwood chips like hickory or oak and avoid over-smoking to prevent bitterness.
  • Rinse the beef thoroughly after brining to remove excess salt and spices for balanced taste.

Nutrition

Keywords: smoked corned beef, corned beef brine, smoked meat recipe, homemade corned beef, brining beef, smoked brisket

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