CURE THE SHANKS RECIPES

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THE CURE - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



The Cure - Learn to Smoke Meat with Jeff Phillips image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 30 minutes

Number Of Ingredients 6

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

  • Trim the Brisket
  • Make the Curing Brine
  • Toast the Pickling Spices
  • Begin the Cure
  • The Wait

THE CURE - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



The Cure - Learn to Smoke Meat with Jeff Phillips image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 30 minutes

Number Of Ingredients 6

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

  • Trim the Brisket
  • Make the Curing Brine
  • Toast the Pickling Spices
  • Begin the Cure
  • The Wait

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