SRF Wagyu Brisket - Dry Brine?

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elm

Newbie
Original poster
Apr 13, 2019
9
4
Hello fellow smokers! Wanted to get your thoughts, I have a SRF wagyu brisket in the freezer, planning on smoking it in a week or two. I've had great success smoking briskets, both with SRF prime and wagyu. All of mine have been in the 16-18 pound range. In the past, I've thawed them in the fridge for 5 days, then trimmed and rubbed them right before hot and fast smoking them. However, this time I'm thinking of dry brining it days In advance. Thoughts?

And if I do dry brine it, how many days in advance should I do so? Was thinking 3 or 4, but I've never dry-brined a brisket before.

Would appreciate any feedback for sure!
 
LOVED your thread, thanks for sharing that experience! Out of curiosity, did you find dry brining made the meat noticeably more salty?

And I'm also from Idaho, cool!
 
And, do you know, does WinCo still sell just the points?
 
LOVED your thread, thanks for sharing that experience! Out of curiosity, did you find dry brining made the meat noticeably more salty?

And I'm also from Idaho, cool!
If you use the right amount it doesn’t taste salty at all. Just savory…..when I dry brine I use a salt free rub though….i had a rule of thumb on by weight amount but have forgotten the numbers and do it visually these days…….there a few Idaho folks in the forum! Oh and welcome to SMF!
And, do you know, does WinCo still sell just the points?
Yes they still sell them (it’s a normal stocked item) and they are the only ones I buy…..oh I just saw last week that our Walmart had them too (black angus) but they are more $$ but I am going to try one when I see a good one…
 
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Ps I looked up my recipe card and it’s 1/2 tsp of coarse kosher salt per lb. If you use a fine salt like table salt cut that to 1/4 tsp per lb.
 
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