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Prep 504 hrs
Cook 1 hr
My SIL gave me this recipe quite a number of years ago. I've made it many times and although at first it seems like 25 pounds of meat is quite a lot, but after you trim off all of the fat you don't really have that much meat left. I always felt that since it had such a long marinating time you might as well make a lot of it and freeze it. My SIL bakes hers with the marinade instead of using water. This method gives it a much more intense flavor. Also, you can place your pickling spices in a cheesecloth bag and you won't have any of the pickling spice sticking to the meat. Just be sure to give it a good stir once a day to distribute the flavor. If you prefer you can boil the brisket instead of baking it. The saltpeter can be found at your local drugstore and no you don't have to worry about the old wives' tales concerning saltpeter - LOL.
- Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
- Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
- Place trimmed brisket in crock and place crock in refrigerator.
- Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
- Marinate brisket for 21 days.
- Remove brisket and rinse off seasonings.
- Preheat oven to 300 degrees.
- Place one piece of brisket in a large baking dish and add about 1 inch of water.
- Cover and bake for about 1 hour or until tender.