John Henry\'s Texas Brisket Brine

velvet jones · October 2010

Hello All,

I was at my local dealer picking up some DP Cowlick and got to talking to the proprietor of the establishment about the John Henry's Texas Brisket Brine they carry. He says he has used it and has had good luck with it in the past. I am planning to do my first brisket in a couple of weeks and was wondering if anyone has had any experience (positive or negative) about this product and if it would be worthwhile.

Here is a link to the product:

http://www.americanspice.com/catalog/51177/John_Henrys_Texas_Brisket_Brine.html

bubba tim · October 2010

I have not used JH brine but have done briskets using other brands and homemade brews. What I found was brining brisket is an attempt to change the flavor of beef. I found that what I prefered was old school brisket. Low and slow with flovorful bark. But hey, you may like it. If this is your first "beast" I would hunmbley suggest "old school". then you can adjust and experiment to see what you like. Try this link, it will point you in the right direction.

http://www.bubbatim.com/Bubba_s_Brisket.php

bubba tim · October 2010

Here are some brined pics

Old School

Good luck with your cook...

yankeefan · October 2010

Curious, what spices did you use, first pic kinda looks like corn beef......looks damn tasty........

Howard

velvet jones · October 2010

Thank you for the link. I have read your post in the past and will probably refer to it again before I attempt my cook. Your pictures look great. I have not decided yet on which way I will go, but I will be sure to post some pics of the cook.

bubba tim · August 2011

Truth be told, I forget. Mustard seed, corriander, bay leaf, all spice berries, whole peppers, garlic. No Nitrates/nitrites that would make it Corned Beef because it would be cured and not brinned.

Jeffersonian · August 2011

Brine it too long and you get pastrami...which, really, ain't all bad :D

Botch · August 2011

Velvet Jones, why not cut your brisket in half, and brine only half, and do a direct 1-on-1?

I finally figured out two years ago that sometimes you just get a not-so-good cut of brisket (I had smoked two in my old water smoker, both were the same temp and cooked exactly the same but were totally different). Anytime I try to compare two techniques, I try as much as possible to do them both on the same piece of meat.

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John Henry\'s Texas Brisket Brine

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