View Single Post
Unread 07-18-2009, 03:57 PM   #27
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by ABQ View Post
Could a brisket get the same results if it sat in a TQ & water brine?

Well, generally speaking, dry cures are stronger than wet cures. The way I did it is closer to a dry cure becuse I just wet it enough to make a paste.

So, yes a wet cure (or "pickle") will work. Hams and some bacon are done in a pickle. It would most likely take longer than a dry cure. However, you will get the nitrates on the entire brisket, instead of just the one one face that I rubbed. So you would have a smoke ring every where it would get penetration. Most likely not through the areas with fat.....so it may look kind of funky.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote