Prepping for St. Patrick's Day

I am corning my own beef brisket this year. I have to step things up every now and then, ya know?

So how do you do it?

1 beef brisket (4-6 lbs)
Salt (Kosher) (I used large sea salt)
Bay leaves
Thyme
Allspice
Paprika
Cracked black pepper

Spear the brisket on either side and then rub the spices on it. Put it in a Ziploc, remove the air, and then put it in the fridge with a brick or cast iron pan on top, turning twice a day. Leave for 5-7 days. It's that easy.





On a side note, I am totally in love with Vanna's Choice Baby color Little Boy Blue. It's gorgeous.