10-Day Apple Juice Brined Smoked Corned Beef (No Rub)

Ingredients

• 2 quarts water (Brine (10 Days))
• 1 quart apple juice (Brine (10 Days))
• 1/2 cup kosher salt (Brine (10 Days))
• 1/2 cup brown sugar (Brine (10 Days))
• 1 tablespoon pink curing salt (Prague Powder #1) (Brine (10 Days))
• 2 tablespoons pickling spice (Brine (10 Days))
• 1 medium onion, quartered (Brine (10 Days))
• 4 cloves garlic, smashed (Brine (10 Days))
• 2 cups ice (Brine (10 Days))
• 1 (4-5 lb) brisket, trimmed (Beef)
• 1 to 1 1/2 cups water (for wrapping) (For Smoking)

Steps

1. Make the Brine: Bring 1 1/2 quarts water to a boil. Add kosher salt, brown sugar, pink curing salt, and pickling spice. Stir to dissolve.
2. Add remaining 1/2 quart water, apple juice, onion, and garlic.
3. Add ice to cool brine to 45°F or below.
4. Place brisket in a brining bucket or 2-gallon bag. Pour brine over it.
5. Ensure brisket is fully submerged. Refrigerate 10 days, turning daily.
6. After 10 Days: Remove brisket from brine and rinse thoroughly.
7. Pat dry. Do NOT season or rub.
8. Smoke the Corned Beef: Preheat smoker to 250°F.
9. Smoke brisket (fat side up) until internal temp reaches 160°F (4-5 hours).
10. Wrap tightly in foil with 1-1 1/2 cups water.
11. Continue cooking until internal temp reaches 204°F (3-4 hours).
12. Rest 30 minutes before slicing against the grain.