or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › Salting/dry brining a brisket ???
New Posts  All Forums:Forum Nav:

Salting/dry brining a brisket ???

post #1 of 4
Thread Starter 

So Im due to smoke another brisket this weekend, so far Ive had OK luck with brisket and wondered if anyone has experience dry brining a brisket? Ive done several roasts that turned out spectacular but not real familiar with brisket. 

Im assuming if I dry brine it, it could alter my cook time, as it may break down quicker.

Just tossing it out there!!! 

post #2 of 4

Never tried it, but would like to hear how it would come out.

 

Keep us informed.

 

Al

post #3 of 4

Probably will come out like corned beef,,just thinking..

 

HT

post #4 of 4

Dry Brining and Brining in general has a much greater effect on flavor and moisture retention of the meat proteins than it does on breaking Connective Tissue. Additionally, Dry Brining only has an impact on a few millimeters of the surface as opposed to a hunk of Brisket soaking for a week or more in a Wet Brine. There will be little change in cook time to tenderness, if any...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › Salting/dry brining a brisket ???