“I made this. It was great. My brisket was initially 1.6kg, while trimming the fat it broke down into 2 pieces. I couldn't get sodium nitrite it's restricted, I ended up using potassium nitrate (Prague #1). I didn't have this on hand so added it to my brine on day 2. All seemed to work very well. I brined for 5 days. The smaller of the two pieces after the 3 hours simmering was a better texture so I think I may actually increase the simmering time. I also added a few juniper berries to the brine.
The whole thing was lovely. Make sure you store it in the liquor.
This was a test run for Christmas Day brunch. I will change a few things for the final product but not much.”
