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To brine or not to brine a brisket?

post #1 of 29
Thread Starter 
Short and sweet; what are your thoughts on brining a brisket for anywhere from 8 to 24 hours?

Thanks,

John icon_question.gif
post #2 of 29
I never give a though to brining any cut of beef, maybe a marinade.
post #3 of 29
Could you brine in a marinade for the same results, the results being looking for more tenderness from the brisk? (Does that make sense?)
post #4 of 29
What would you use for the brine?
post #5 of 29
I cant tell you why exactly, but an injection is about as far as I'd go for added moisture on a brisket

Give it a whirl and let us all know
post #6 of 29
I dont feel brining would serve any purpose, when there's so many options that would do do what your looking for. I've done briskit without injections, marinades, or brining. just practice, practice, practice!
post #7 of 29
Brined brisket = corned beef

Granted the time is longer to make corned beef, but that is essentially the road you are heading down IMO.

In any case, you can always eat the experiment, so give it a shot.
post #8 of 29
I would caution too much brine as well...I found even a strong mop can change the great beefy flavors brisket is a loong smoke so flavors are intensified.
post #9 of 29
If it was a really good brisket from a AAA(prime in the US) grade steer, I'd leave it alone.
post #10 of 29
I know I'm just an old newbee here, but sometimes I just marinade a whole brisket in Zesty Italian dressing (cheapest at the supermarket) overnight. Sometimes I don't do that. I've never had a dry brisket even with just putting on a rub & let it "work" for overnight. I smoke it for a about 3 hrs in an open alum pan fat side down, then take out of pan, fat side down till its 180* then wrap with foil & pour some of the juices on it & put back in smoker till its 190*. I do mop it every hour when its on the grille with its own juices mixed with beer.
post #11 of 29
Actually a CURED brisket is corned beef.

A Brine is not the same as a cure, although it can be.

See here, a pretty good explaination: http://www.smokingmeatforums.com/for...ad.php?t=69383

I dont think you'd get much from a brine with a brisket / beef. You'd be better off with a marinade (Dr Pepper one works great for beef), or injection, or nothing at all.
post #12 of 29
I', with Fatback with this one if you brine it (which I do make) then you will have corned beef. I would see a reason to brine but I might inject or marinade a brisket thou.
post #13 of 29
In that time frame your brine wouldn't get very deep into a brisket. Injecting is the best method.
post #14 of 29
a brine would turn itinto corned beef, depending on what the brine is made up of. but hies thinking of the brine=tenderness, just smoke the meat to a higher temp 200-205 to really break down the collagen making it tender.
post #15 of 29
Thread Starter 

Thanks for all the advice

Thanks to all for your advice on brining brisket. I'll try some of your ideas and post again.
post #16 of 29

As a Texan who's been smoking briskets for 20 years, I would have to agree. Right wood (mesquite + pecan), right temp (225-275 degrees (roughly)), right time (6 hours is what I do), indirect heat, some wet (water soaked) wood, some dry wood, salt, pepper, garlic. Wrap it tightly in foil and heat it at 250 degrees for another four hours. Eat. Remember, if a bunch of old boys in the middle of nowhere didn't or wouldn't have it when they started barbequing, then neither would I.

 

Practice, Practice, Practice. Nothing replaces time, simplicity, and smoke.

post #17 of 29

No brine for a beef brisket. You really want the BEEF flavor to come out....I inject my brisket with a mix of beef broth and melted butter....keeps it internally super moist, and you get that full beef flavor.

 

Dan

post #18 of 29
Quote:
Originally Posted by flyweed View Post

No brine for a beef brisket. You really want the BEEF flavor to come out....I inject my brisket with a mix of beef broth and melted butter....keeps it internally super moist, and you get that full beef flavor.

 

Dan

 

 

i will agree with this...inject and do not brine....keep the dry rub simple...salt, pepper, garlic and onion salt/powder...which ever you perfer

post #19 of 29

How long before the smoke should you inject?

post #20 of 29

IMHO, I don't the reason, it will stay juicy unless you forget it - too many refreshments.

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