One 3- to 5-pound brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Stephen Warren, General Manager, Brewburgers, Omaha, NE
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