Discussion in 'Messages for All Guests and Members' started by b.lowry, Apr 22, 2008.

  1. New guy here.

    I just brined a Brisket overnight and cooked it up. To say it was a bit salty would be an understatement. Here’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 don’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?


  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    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
  3. richtee

    richtee Smoking Guru OTBS Member

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

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    I thought a brined bisket is corned beef?

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