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Lower Sodium Beef Brisket???

post #1 of 6
Thread Starter 

Hey everyone.  It's been a while, but I'm finally back after a rough bout with a kidney disease that put me down for a few months.   Getting a new smoker for my birthday next month and I'm looking for some new recipes and ways to use it to try to eat a little healthier.    You might want to smack me in the head for this but is there any way to smoke a brisket without using an extremely salty rub?   I made some awesome briskets in the past with a good pile of salt, pepper, paprika and garlic mixed up, but of course, that was insanely salty and I really should watch my sodium intake.   Just wondering if there was a way to make a good tasting brisket with less sodium.  Such as a juice to smoke it in a pan with?  Or just a different kind of rub?     Once again, sorry if I sound silly with this as I know smoking is probably all about the spices and the rub but I think the smoke flavor is what makes or breaks the brisket in my opinion.

 

Thanks!

post #2 of 6
Yep just omit the salt from the rub.
post #3 of 6
The smoke actually imparts a bit of a "salty" flavor so you can get by with a lot less salt than you might think.
post #4 of 6
Thread Starter 

Good point.   I think the paprika and garlic salt definetely have a lot of sodium in them.   So basically if I use pepper, and alot of smoke, I might be ok...

post #5 of 6
Check the label, but I'm pretty sure most paprika doesn't contain any salt. And you can use granulated garlic or garlic powder in place of garlic salt. Same with onion. Chili powder might have some salt, again check the label.
post #6 of 6

There are some seasoning mixes out there that advertise -no salt- and they are tasty

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