Serves: 10–12
Porter Brine
1 gal (128 fl oz/3.8 l) water
¾ cup salt
½ cup sugar
3 tsp pink curing salt
1 yellow onion
6–8 cloves garlic
1 Tbs coriander
1 Tbs chicory coffee
4 bay leaves
1 Tbs black pepper
2 qt (64 fl oz/1.9 l) porter
½ gal ( 64 fl oz/ 1.9 l) ice
1 brisket (8–10 lb), trimmed
Combine the water, sugar, and salt in a nonreactive pot. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add the remaining ingredients except the beer, ice, and brisket. Let steep for 30 minutes. Stir in the beer and ice and cool the brine to 45°F (7°C) or lower.
Add the brisket and brine refrigerated for 24 hours. Strain off the brine and reserve half to reduce for the sauce.