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
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