A friend of mine in Geogia that has been doing this for many years said he outdid himself. He brined a 12lb brisket. Has anyone here tried that ? Sounds like it could work..
Brine a Brisket ?
- Thread starter barneypoo69
- Start date
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What kind of brine are you using, a flavor enhancing brine or a curing brine? Very common to use a curing brine to corn the beef, then smoke it for pastrami. Flavor enhancing brine is also common too.
I often use Stubb's Beef Marinade to flavor a brisket before smoking it:
I often use Stubb's Beef Marinade to flavor a brisket before smoking it:
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My friend said he just used salt, garlic, & sugar in the brine. I remember how he does briskets...smoke 'em until 185*F, wrap & finish till 195-200*F, then rest, then slice.
So then, when does a brisket become a corned beef or pastrami ?
Me, most of the time I soak my brisket packers in Zesty Italian dressing for a day before I wipe off & put dry rub on. If I have any Korean Hot beef marinade (with pear juice) that I get at our local Asian Market...I'll soak it in that.
So then, when does a brisket become a corned beef or pastrami ?
Me, most of the time I soak my brisket packers in Zesty Italian dressing for a day before I wipe off & put dry rub on. If I have any Korean Hot beef marinade (with pear juice) that I get at our local Asian Market...I'll soak it in that.
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Thank you Sir. So now someday I'll try a wet brine w/Cajun spice..then experiment with a dry rub. I don't remember any dry briskets I've done...most are juicy.....just wonder if a wet brine will change the texture (for the better or worse ?) of the brisket as well as adding some flavor...
smokinhusker
Legendary Pitmaster
I recently made Corned Pork Belly using Pops Brine. Here's the link to the Corned Pork Belly: http://www.smokingmeatforums.com/t/125697/corned-pork-belly-shown-on-triple-d
and Pops Brine: http://www.smokingmeatforums.com/a/pops-wet-curing-brine
Here's a quick search link for pastrami: http://www.smokingmeatforums.com/search.php?search=pastrami
You can also search Corned Beef for more on that.
In all honesty I have tried various methods with brisket and keep coming back to the basics - salt, pepper, garlic powder, and a little chili powder. It's simple and it works great without covering up the flavor of the beef.
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