Yield: 10 servings
For the brine:
- 1-1/2 cups kosher salt
- 1 gallon water
- 1/2 cup brown sugar
- 1 teaspoon coriander seeds, crushed
- 1 tablespoon mustard seeds
- 1 teaspoon whole black peppercorns
- 4 dried bay leaves, crushed
- 8 thyme stems
- 1 teaspoon red-pepper flakes
- 8 garlic cloves, crushed
- 5- to 6-pound “flat-cut” beef brisket
In a large pot, stir together salt and water until salt dissolves.…
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