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Do you brine your brisket?

paqman
paqman Posts: 4,923
in EggHead Forum
Title says it all

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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    Only when making pastrami 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • DoubleEgger
    DoubleEgger Posts: 19,170
    No
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  • nolaegghead
    nolaegghead Posts: 42,109
    Just when doing pastrami.  But if I had a super lean flat, I might brine it.
    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,923
    I got a full prime packer with decent marbling.

    I usually do pastrami (curing in a salt/sugar/spices/nitrite brine) because I previously got disappointing results with plain brisket.  So many people recently told me to brine (salt/sugar) for a day or two prior to smoking that I want to try it but I don’t recall anybody here mentioning that.

    🤷‍♂️🤷‍♂️🤷‍♂️

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • smokingal
    smokingal Posts: 1,025
    Would injecting a brisket be considered a type of brining?  It increases the salt content of the interior thereby forcing water inside.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I rub them and throw them on immediately. I do want to dry brine one with salt for 24-36 hours and see how that works. I dry brine every piece of meat I make except brisket and butts. I’ll give it a rip and post it.
    Keepin' It Weird in The ATX FBTX
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    I’ve dry brined them with salt the day before.  In general I feel like dry brine makes everything better but I am not so sure that holds true for brisket. Might be the one exception 
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  • lousubcap
    lousubcap Posts: 36,789
    If I have the time and vision I will wet age in the cryovac for 3-4 weeks prior to the cook.  Never have dry brined.  I generally apply the mustard and pickle juice coated brisket with rub the day before the cook.  FWIW-
    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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  • pgprescott
    pgprescott Posts: 14,544
    I sometimes inject with commercial injection containing phosphates, but I’ve never bribed one. 
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  • paqman
    paqman Posts: 4,923
    pgprescott said:
    I sometimes inject with commercial injection containing phosphates, but I’ve never *******bribed******* one. 
    Bribery is the new quid pro quo 😂😂😂

    Phosphates 🤔

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    lousubcap said:
    If I have the time and vision I will wet age in the cryovac for 3-4 weeks prior to the cook.  Never have dry brined.  I generally apply the mustard and pickle juice coated brisket with rub the day before the cook.  FWIW-
    I don’t have 3-4 weeks.  It has been aging for a week now in the cryovac.  Pickle juice, pickle juice, pickle juice 😂😂😂 I’ve been thinking about pickle juice since yesterday because of you.  It sounds like a good idea though.  The acid may slow down the « blackening » process and maybe help tenderize the meat 🤔. I might try that.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    smokingal said:
    Would injecting a brisket be considered a type of brining?  It increases the salt content of the interior thereby forcing water inside.
    I guess it would.  Would you inject with a brine or some kind of sauce?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    The Cen-Tex Smoker said:
    I rub them and throw them on immediately. I do want to dry brine one with salt for 24-36 hours and see how that works. I dry brine every piece of meat I make except brisket and butts. I’ll give it a rip and post it.
    unoriginalusername said:
    I’ve dry brined them with salt the day before.  In general I feel like dry brine makes everything better but I am not so sure that holds true for brisket. Might be the one exception 
    I kinda want to try a dry brine but my rub has salt already, I don’t want to ruin the whole thing.  I wonder if the extra salt would just disolve and drip away 🤔

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • pgprescott
    pgprescott Posts: 14,544
    paqman said:
    pgprescott said:
    I sometimes inject with commercial injection containing phosphates, but I’ve never *******bribed******* one. 
    Bribery is the new quid pro quo 😂😂😂

    Phosphates 🤔
    LOL! Love the Apple spell correct! 

    As far as I know all the commercial competition brisket injections have phosphates in them to retain moisture. Have to ask the chemists on here how that works, but it does.
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  • FlyOverCountry
    FlyOverCountry Posts: 680
    I only brine fish.
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  • FlyOverCountry
    FlyOverCountry Posts: 680
    paqman said:
    pgprescott said:
    I sometimes inject with commercial injection containing phosphates, but I’ve never *******bribed******* one. 
    Bribery is the new quid pro quo 😂😂😂

    LMAO!!!
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  • smokingal
    smokingal Posts: 1,025
    paqman said:
    smokingal said:
    Would injecting a brisket be considered a type of brining?  It increases the salt content of the interior thereby forcing water inside.
    I guess it would.  Would you inject with a brine or some kind of sauce?
    I personally would use homemade beef broth mixed into a commercial brisket injection compound.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    paqman said:
    The Cen-Tex Smoker said:
    I rub them and throw them on immediately. I do want to dry brine one with salt for 24-36 hours and see how that works. I dry brine every piece of meat I make except brisket and butts. I’ll give it a rip and post it.
    unoriginalusername said:
    I’ve dry brined them with salt the day before.  In general I feel like dry brine makes everything better but I am not so sure that holds true for brisket. Might be the one exception 
    I kinda want to try a dry brine but my rub has salt already, I don’t want to ruin the whole thing.  I wonder if the extra salt would just disolve and drip away 🤔
    I make a rub without salt if I dry brine. Too layers Of salt is too much 
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