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Brisket Brine

post #1 of 9
Thread Starter 
I am new to this website and Im curious to what some of you may think. I have smoked about a half of dozen briskets so far, and I always Brine them for 12 to 24 hours in salt brown, sugar, onion powder, and black peppercorns. after that I give them a good rub with some hickory rub, and smoke them. The briskets always come out so tender, and Juicy, but I want some views from you guys that have been doing this for a while on brining meat. I know most people only brine brisket for corn beef, but im not leaving in the brine for days.
post #2 of 9
For me, I always just use salt and fresh cracked pepper on a room temp brisket before I introduce it to the smoker and then foil at the 160 mark and take it to 205 and I always get the desired results of tender and juicy without a brine. For me I guess I'm too worried it'll pick up too much salt.

post #3 of 9
I have only brined a Turkey & the skin did not come out too good but the meat was great. I guess I have always equated brining with poultry or pastrami & not your heavier meats. I may have to try it sometime.
post #4 of 9
I personally have never heard or done a brine on a brisket. But I'm all ears when it comes to new things and ways. If it makes my brisket any better I'll try it once. It does sound good and I again have one in the freezer.
post #5 of 9
Thread Starter 
Thanks everyone for the replies, being new to this fourm I wanted to get some reviews. The brisket never tastes salty, and I only usually let it sit in the brine for 12 hours. I love the results, but the next briset I do I will try it with just a rub, and do a comparison to see how it tastes. thanks again everyone.
post #6 of 9
Thread Starter 

brisket brine

any other opinons.
post #7 of 9
I don't brine or inject mine, but I do marinate it (note that the difference between a brine and a marinade is that a marinade has acidic substances in it). Here's the marinade recipe that i use:

1 1/2 cups red wine
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons black pepper

I'll let that sit overnight, then I use a simple rub:

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

I smoke it at 250* (fat cap up) for 3 hours in Mesquite, foil it, and put it back in until it reaches temp (usu around 2 hours). Then, I'll remove it and keep it foiled for an hour or so while it rests.

This process produces a great bark while leaving the inside tender, juicy, and flavorful.
post #8 of 9
Thread Starter 
mythmaster sounds like a great recipe. What size brisket do you normally do. I normally get around a 12# brisket. It normally takes around 12 hours to reach temp. I have a easter request so Im going to brine it do to family request, and I will post pics along the way. After that Im going to take your recipe and try it out, and compare the two. Thanks for the info i appreciate it.
post #9 of 9
Mine are normally pre-trimmed and around 12# as well. I think that the trick is smoking high around 250* (to maybe 275*) for 3 hours (this develops a nice crust especially if you use a good rub with plenty of paprika -- and, also it allows you to use a stronger wood such as Mesquite since it is only taking in smoke for 3 hours) and then foiling it to retain moisture until it reaches temp. At 250* this really won't take much more than 2 hours. Then, of course, you'll want to keep it foiled and let it rest for an hour or so. So, you're looking at a total cook time of around 6 hours.

I've had great success with the marinade and rub recipes that I've posted here. They produce a wonderful taste that is greatly enhanced by a favorite barbecue sauce on the side.

Anyway, let me know if you try them and what you think. I'm always up for adjustments. smile.gif
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