Brined...got salt?

[b.lowry]

New guy here.

I just brined a Brisket overnight and cooked it up. To say it was a bit salty would be an understatement. Hereâ€[emoji]8482[/emoji]s the basic recipe:

1 gal H2O
1 cup Kosher Salt (non- iodized)
½ cup Brown sugar
Spices – garlic, Bay leaves, pepper…

I understand the osmosis part of the brining process and the “fact†that the salt water is the first to leach out of the meat. Granted we donâ€[emoji]8482[/emoji]t use much salt on anything we cook, but; this pretty much sucked. I also thoroughly washed off the Brisket after the brining. The smoking was long and slow. What did I do wrong?

Thanks

Britt

 

[pineywoods]

I'm not sure doesn't sound like you brined to long and you rinsed it well. I'm sure someone with the answer will be along

 

[richtee]

Weird... don't sound like ya went wrong anywhere. UNLESS... was it a brisket? Or a corned beef?

 

[placebo]

I thought a brined bisket is corned beef?