Well, it only took 10 days but I finally made my own corned beef! My grandmother would be proud. Actually I only brined my brisket for 7 days because I had to order the salt cure mixture from Morton's Salt website. The shipping cost more than the product but I was desperate. The recipe from Alton Brown called for saltpeter which I could not find. For the spices, I just used a small container of pickling spices from McCormick. The end product was very satisfying, although I think next time I will use less of the Morton's TenderQuick and a little less spices. I used two cups of the TenderQuick with 4 quarts of water. The meat itself could not have turned out more tender especially since I sliced it thin, against the grain. The brine was a little strong tasting but with a few Guinness Stout pints all was well! I cannot wait to make a Rueben sandwich out of this wonderful corned beef. I would highly recommend brining your own brisket next St. Patrick's Day or whenever you feel like it. Thanks for reading and remember: Eat Well, Drink Well, Be Well!
Chef Don Paleno