Montreal smoked meat brine started

fletcherfam

Recipe? I saw ingredients, but ratios?

Tinyfish

@fletcherfam sorry

The wet brine I used 4 gallons.
per gallon of water
1cup kosher salt
1 tablespoon cure 6.25%
I let the brisket soak for 11 to 12 days.

The spice mix is used in the brine and as the rub. I used everything except fennel. You can add 2 tablespoons of juniper berries to the brine and the rub.

For the rub mixture I doubled the recipe except I only used 1 tablespoons of black peppercorns.  Grind all ingredients.