slee83
MemberGot rid of the matchlight.
Never have brined a brisket, have injected with some success. looking for recipes, times, ect on brisket brine. thanks!
landarc
somebody shut me the fark up.
Generally, when you are brining a brisket, you are headed towards corned beef, or if smoked, a form of pastrami. Of course, that normally involves curing salts.
There are competition injections, that serve a similar purpose to brining, such as Cosmo's and Butchers, that use Salt phosphates to retain additional moisture in the meat.
What are your goals?
There are competition injections, that serve a similar purpose to brining, such as Cosmo's and Butchers, that use Salt phosphates to retain additional moisture in the meat.
What are your goals?
grantw
is Blowin Smoke!
You say some success , what problems are you having? Brining or injection won't help a problem. What's your whole process? Are you buying a low grade beef? It don't have to be waygu but select will have ya getting different results every time.
Bludawg
somebody shut me the fark up.
If your briskets are dry you aint cookin 'em right. There aint no snakeoil magic potion gonna fix that.
landarc
somebody shut me the fark up.
Gravy! Fixes everything :grin:
alecksjaycubs
Full Fledged Farker
Let us know what you're trying to achieve... That said have you tried dry brining? It's essentially just salting the meat (not much... Maybe 1/2 t kosher salt per pound) and giving it time to do its work.
http://www.genuineideas.com/ArticlesIndex/wetvdrybrine.html
http://www.genuineideas.com/ArticlesIndex/wetvdrybrine.html
midwestsmokeboy
Full Fledged Farker
That's my method dry brining with salt. Length depends on the poundage. Almost always turns out great. Similar to a poor man's ribeye video on you tube.
