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Wet brine on pork roast and beef brisket? Need to start now if desired.

Discussion in 'Beef' started by viper, Dec 31, 2010.

  1. viper

    viper Smoke Blower

    Things were pretty picked over at the store so I got a couple small briskets and a pork tenderloin roast.  I have never brined but told it can really help with moisture content in certain meat.  Do I want to brine here and if so, what would you blend up?  I was going to use Kosher and add a few misc spices but nothing crazy and leave that for my rub before they start in the morning.  
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I wouldn't brine either of those guys---just rub.

    Somebody who brines should be along to help you.

  3. viper

    viper Smoke Blower

    Well FFFF!!  I just realized that my briskets are actually corned!!!  Not happy.  Now I am going from adding salt to trying to get it out...  I plan to just smoke one and see what it does.  Wash it several times to try and save it...  I will have to adjust a rub with minimal salt... On the pork roast, I thought I remembered that there was usually enough fast in the pork to not need anything extra inside but wanted to make sure...  I will get to my "desalting" of the brisket while I wait for a reply.  
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

    yep. a bit of soaking and a few rinses should help you out.  I brine a lot of my pork, tenderloin, csr's, butts; not all the time but usually.  brines are as fun to play with as rubs, and when I take it out, I rinse it, let it dry a while (sometimes overnight) and rub accordingly, so that the rub and brine won't disagree spice-wise.  If you check my posts you'll see a couple brines.  Trust your instincts and your taste buds!  It'll be great. When I did my first pastrami recently, I rinsed the cut pretty well. I wanted the meat to do the talking, not the package, even though it was a really quality corned beef.  You will do well- Trust your taste! Cheers!