The briskets are cured. I hope! I was surprised to see that despite one being cured with pink salt and the other made Nitrite free, they both look very similar coming out of the brine.
They’ve been rinsed, topped off with fresh pickling spices, a rough mirepoix
of carrots, onion and celery.
Now they simmer for 3 hours… chill and we wait!
If you missed the beginning of the corned beef story and recipes they can be found here.