brine a brisket?

[in. pred]

isnt this a thing? i have had some that could have used it. i never have cooked one myself. but if i did i think i would brine it for moisture insurance? anyone brine them? i dont read much about it.

 

[okie sawbones]

Inject, yes, brine, no (in my world).

 

[BrianGSDTexoma]

I have used this with good results but anymore just rub with Killer Hogs Brisket Rub.

 

[akjeff]

I generally dry brine mine for 24 hours or so.

 

[JckDanls 07]

Beef doesn't really benefit from a brine.. .It doesn't uptake the water like fowl and pork do... So injection is the only way to get moisture in it...

 

[sandyut]

I would say no on a wet brine 100% of the time. I usually just trim and rub it down the day before so I can get up and get it started ASAP.

 

[in. pred]

dont work? corned beef? i would think it to help in moisture retention. it sure does with deer and eye of round beef chunk. no reason a brisket would be different. injecting would give the same benefits id think. i have seen some dry briskets at parties in the past and just wondered.

interesting responses.

 

[chopsaw]

I dry brine overnight . Heavy coat of coarse salt and black pepper , or I have a Canadian steak seasoning from Trade East that has other stuff in it .
The salt draws the moisture out , mixes with whats on the surface , and then gets reabsorbed .
Key thing is giving that time to happen . If you salt and draw the moisture out , then cook before it reabsorbes , it will lose that moisture and could be dry .

 

[thirdeye]

i never have cooked one myself. but if i did i think i would brine it for moisture insurance? anyone brine them?

Well, there are curing brines (that turn beef roasts into "corned beef") and there are flavor brines and marinades. Then there are injectors, and injections. Injections for beef can be as simple as a jazzy beef broth (think AuJus) or a commercial mix (some have phosphates for moisture retention).

When I corn beef or pork roasts, I use a covering brine with Cure #1 added... but I also inject some of the brine so the meat cures from the inside out, and outside in.

For adding flavor to beef roasts, beef cheeks, etc., I use a commercial injection (mixed lighter than the competition instructions), then I like to coat the outside with a marinade and AuJus prep.