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Salted brisket

post #1 of 6
Thread Starter 

I saw some friends cover their brisket in salt and later wash it off.  Why would you do this?

shaggerton

post #2 of 6

How long did they leave it on?  Are you for sure it was salt and not maybe TQ?  If it was TQ, they were creating a faux smoke ring.  If it was salt, it is a theory by some to put salt on as your first layer of rub, so that the salt will work its way down into the meat acting like a dry brine, helping with both flavor and moisture, by denaturing the proteins.  If you do this, it is suggested that you eliminate the salt from your rub to prevent the meat from becoming too salty.  

post #3 of 6
Thread Starter 
At least an hour
post #4 of 6

texas.gif  Good afternoon and welcome to the forum, from a cloudy and nice day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #5 of 6
Quote:
Originally Posted by shaggerton View Post
 

I saw some friends cover their brisket in salt and later wash it off.  Why would you do this?

shaggerton

 

 

No   You don'y need to do that,     I use a little salt and coarse ground black pepper

 

Gary

post #6 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

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