Originally Posted by ABQ
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.
KCBS - CBJ
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