Given that a genuine home-brined corned beef brisket takes about 8 days to reach spice perfection, today is the day to dunk your briskets in preparation for St. Patrick’s Day coming up on the 17th.
St. Patrick’s Day is serious business in Montana (see Butte history by just about any account), as is good food.
Here’s the recipe we’ve been using for years. (Tip of the day: make two or three of these; the corned beef hash made from this is breakfast/any meal heaven.)
