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Salty Brisket

chadpsualum
chadpsualum Posts: 409
in EggHead Forum
I was able to secure a nice 13 lb packer with the help of the fine folks on this board (thanks!). Anyway I decided to do a simple rub with equal parts Salt (Sea Salt) and Pepper along with a little Garlic Powder. 

I put it on 10:30pm last night and it's cooking great. I woke up at 8 and it was a little bit into the stall (around 165F). That's about when I wanted to take it off and wrap it in butcher paper. 

As I was wrapping I grabbed a chefs sample of the bark and it was really salty. Normally I wouldn't have added any liquid but in a quick second I dumped some of my black coffee on top thinking I could steam some of the salt off (at the risk of softening the bark). 

Has anyone else had this problem and if so...what did you do?  I figured if it's still salty when slicing I can remove/scrape some of the bark. Anything else?  Thanks for the help!
North Pittsburgh, PA
1 LGE
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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Salt is left behind when salt water steams. Sounds like a panic improv

    was the garlic powder actually just powder, or maybe garlic salt?

    regardless, thin slices are huge but the amount of seasoning comparatively small.  Probably still fine when you go to eat it  

    can't really fix over salted food
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • chadpsualum
    chadpsualum Posts: 409
    Darby_Crenshaw said:
    Salt is left behind when salt water steams. Sounds like a panic improv

    was the garlic powder actually just powder, or maybe garlic salt?

    regardless, thin slices are huge but the amount of seasoning comparatively small.  Probably still fine when you go to eat it  

    can't really fix over salted food
    May have been panic. I was thinking the salt would saturated in steam roll off in the brisket and be left in the liquid on the bottom side of the paper.  In any case it's too late now. 

    Re: Garlic Powder vs Salt...thought the same thing but I checked and I'm good there. 

    Maybe be I was just too heavy handed on the rub. Your thought about the seasoning to meat ratio makes me feel a little better. 
    North Pittsburgh, PA
    1 LGE
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  • lousubcap
    lousubcap Posts: 36,789
    I know that Aaron Franklin mentions about equal parts salt and pepper in his "for the public" simple rub but I always go way less with the salt. Chalk it up as a lesson learned for the next one and enjoy the end result.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I agree with Darby that once you slice it you are only going to have seasoning on the outer portion so I suspect it will be just fine.  
     

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited July 2016
    You might have just gotten lucky and simply rinsed it off. Steam and all plays no role. But rinsing in the coffee might have washed some rub away

    salt is absorbed though, if there's any contact with the meat. Other rub elements just sit on top
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • bigbadben
    bigbadben Posts: 397
    I find the flavor of the chef sample of the bark very different than a full slice. 

    If the bark is set, you shouldn't soften it by adding liquid to the wrap. 

    I personally like the combo of honey and corona. 
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  • Stoogie
    Stoogie Posts: 173
    chadpsualum said:
    I was able to secure a nice 13 lb packer with the help of the fine folks on this board (thanks!). Anyway I decided to do a simple rub with equal parts Salt (Sea Salt) and Pepper along with a little Garlic Powder. 

    I put it on 10:30pm last night and it's cooking great. I woke up at 8 and it was a little bit into the stall (around 165F). That's about when I wanted to take it off and wrap it in butcher paper. 

    As I was wrapping I grabbed a chefs sample of the bark and it was really salty. Normally I wouldn't have added any liquid but in a quick second I dumped some of my black coffee on top thinking I could steam some of the salt off (at the risk of softening the bark). 

    Has anyone else had this problem and if so...what did you do?  I figured if it's still salty when slicing I can remove/scrape some of the bark. Anything else?  Thanks for the help!
    I'm sure I'll be corrected if I'm wrong, but I've always thought that the "equal parts" part of the equation means "equal parts by weight", not by measurement.  1/2c. of pepper is going to weigh less than 1/2c. of sea salt.

    When ever I use equal parts of pepper, salt, etc, I always weigh the seasonings then mix.

    At any rate, I agree with the sentiment above that you should be all right.
    Large BGE

    Neenah, WI
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