Dressings & Sauces
Divalicious Dishes Kalamazoo, MI
Recipes available
24 hours a day!

Search our Site


    2 tbsp Ground Coriander

    7 tbsp  Black Pepper (¼ cup plus 3 tbsp)

10 tbsp Morton Tender Quick (½ cup plus 2 tbsp)

¼ cup  Granulated Garlic

½ cup plus 2 tbsp Brown Sugar



  • Mix together until well combined

  • Trim brisket, keeping a 1/8-1/4 inch of fat on top of each muscle.

  • Score thick parts of the brisket to allow cure to penetrate.

  • Cut into pieces small enough to fit into gallon bags

  • This takes about a week to cure.


Share Our Foodie Fun With Your Friends