36 hours before St. Patty's day, I suddenly decided I'd like to do a corned beef brisket. No time to brine it now so is there a quick and dirty way to do one? Maybe buy one already brined?
Buy one already brined at the store. They are all over the place right now.
I did one a week ago for a gathering and the minimum I saw was 5 day brine. I did 6 and it didn't go all the way through the last 1/2" in the middle of the thick end (5.5 lb flat).