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Brining a brisket
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DesertSnow
Posts: 67
first ever brisket going on in a couple days....should I brine?
Comments
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Only if you want pastrami. Otherwise, I wouldn't salt it till a couple hours before it hits the cooker at most. I usually rub mine right before throwing them on.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I usually trim it then wrap it in plastic, and inject it with a strong beef bullion. Take it out of the fridge the next day , rub it and smoke it.More meat please !! :-)
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I just rub it down with my favorite rub about an hour before going on. I never inject or brine I just like the flavor of the meat.LGBE, SBGE,Blackstone,Weber Kettle, Weber Smokey Joe.
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I second @XLentEGG and i use "Better than Bouillon" brand and some other spices for the injection. Ive even injected while its still in the cryo to avoid having to rewrap.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Awesome thanks
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