(Makes 6 servings)


4 pounds (8.8 kg) beef brisket

12 cups (3 L) water

4 cups (1 L) apple juice

1 1/2 cups (375 ml) sea salt

1/2 cup (125 ml) brown sugar

3 teaspoons (15 ml) curing salt or pink curing salt

3 tablespoon (45 ml) pickling spice

Combine the water, apple juice, sea salt, brown sugar, curing salt, and pickling spice in a large pot. Bring to a boil. Stir well to dissolve the salt and sugar. Remove from the heat and set aside to cool.

Add the brisket to the brine. Place a weight like a ceramic bowl over the brisket to keep it submerged. Cover. Refrigerate. Cure for 6 to 7 days. Turn the brisket once a day, at the same time stir the brine to keep the salt well mixed.

Drain and thoroughly rinse the brisket under cold water.

Preheat the smoker to 250° F (120° C).

Place the brisket fat side down on the grate. Smoke the brisket for 4 hours then wrap the brisket in aluminum foil and smoke for another 2 hours or until the internal temperature of the meat is 195 to 200° F (90 to 93° C).

Place the brisket in foil on a cutting board to rest and cool, for 1 hour.

Remove the foil and slice the corned beef, against the grain, into 1/4-inch thick slices.