Pops Brine - Brisket - Brine Time

[johngolf01]

Hey all,

I got a head start for Patty's day and place a packer brisket(split into point and flat) into Pops Brine (yes with cure), on Feb 18th, so it has been about 15 days so far.

Planning on keeping it in the brine until March 11th (21 days).

I've searched the forums and couldn't find a ton of info other than the minimum brine time.

Anyone see issues with 21 days or up to 30?

Appreciate the feedback!

 

[pops6927]

Not at all! You can safely brine anything up to 30 days without a problem, stretching to 45 days if absolutely necessary. After that, the meat and fat break down into gelatinous globules. But, 30 day or less is fine!

 

[pops6927]

Not at all! You can safely brine anything up to 30 days without a problem, stretching to 45 days if absolutely necessary. After that, the meat and fat break down into gelatinous globules. But, 30 day or less is fine!

 

[johngolf01]

Not at all! You can safely brine anything up to 30 days without a problem, stretching to 45 days if absolutely necessary. After that, the meat and fat break down into gelatinous globules. But, 30 day or less is fine!

From the man himself.

Much appreciated feedback I've had great success with your Brine in the past thanks again