I'm going to attempt to corn a beef brisket for St. Patrick's Day for the first time. After searching for recipes, I came across this site:
I believe they use a Cooks Illustrated recipe which got a lot of good reviews. I was surprised to see that it was a dry rub instead of a brine. All of the corned beef briskets I've purchased in the past have come in a brine. Does anybody have any experience making their own corned beef? Any advantage of a dry rub vs. wet?
Also, I'm thinking about cooking this in a crock pot. I don't trust my Italian wife to make a proper boiled dinner :) and by the time I started cooking after work, we would be eating at 10pm. Any suggestions on time? Low setting / high setting?
Updated 2 years ago | 8
Updated 2 years ago | 6
Updated 10 months ago | 7
Updated 2 months ago | 10
Updated 5 months ago | 10