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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-29-2011, 07:59 PM   #1
Anchors Smokeshop
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Default Brining brisket

Does anyone brine their brisket before smoking it?
I am currently going to culinary school and we are making bbq next week so we started preparing in class night and the chef (instructor) had me make a brine to brine the brisket over the weekend.
I asked the chef if this would turn the brine into pastrami and he said no.
Being a member of this forum for a while, I've never heard of anyone brining a brisket before.
So my question is, does anyone here brine their brisket before smoking it?
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Unread 07-29-2011, 08:03 PM   #2
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I never have because brisket doesnt need the flavor IMO!!! let us know how that turns out??? Curious cookers want to know
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Unread 07-29-2011, 08:08 PM   #3
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It may not turn it into pastrami, but you can be pretty sure it'll NOT taste like brisket from the smoker. Heck, it might even remind you of corned beef.
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Unread 07-29-2011, 08:08 PM   #4
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Brining a brisket? This should be interesting
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Unread 07-29-2011, 08:28 PM   #5
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Sounds like an instructor that has no clue about actual bbq. Would agree that brining would lose the natural flavor of brisket. However, they want to change the taste of everything using added flavors to serve in a restaurant somewhere. Simple, however good it might be, is not in their way of thinking. Have fun in the classes.
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Unread 07-29-2011, 08:36 PM   #6
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Cooked low and slow hot and fast injected never brined. Let us know how this goes?
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Unread 07-29-2011, 08:38 PM   #7
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Brine or Marinade?

What are the ingredients of the Brisket brine???
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Unread 07-29-2011, 08:41 PM   #8
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When you say brine was it an actual salt brine or more of a soak/marinade?
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Unread 07-29-2011, 08:44 PM   #9
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Quote:
Originally Posted by swamprb View Post
Brine or Marinade?

What are the ingredients of the Brisket brine???
Brine: Water, salt, garlic, pickling spice, tinted curing mix (tcm).
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Unread 07-29-2011, 08:49 PM   #10
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Interesting. Are you supposed to bring in a crock pot for the next class

I am interested to hear how it turns out though.
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Unread 07-29-2011, 08:56 PM   #11
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Quote:
Originally Posted by Anchors Smokeshop View Post
Brine: Water, salt, garlic, pickling spice, tinted curing mix (tcm).
Sounds like you are having a lesson in Charcuterie and will be smoking Pastrami.

But hey- If its BBQ he's instructing, maybe he knows something we don't. I'm not knocking it, I'd be curious to hear about the results.

Lately I've been marinating Briskets and Tri-Tips and I like the flavor for a change of pace.
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Unread 07-29-2011, 09:12 PM   #12
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Quote:
Originally Posted by Anchors Smokeshop View Post
Brine: Water, salt, garlic, pickling spice, tinted curing mix (tcm).
UH... yeah thats how you make Corned Beef... Dont worry it'll taste good. Just make sure you leave it long enough to cure right through. 3-4 days for a brisket under 10 lbs...

My Pastrami Thread

(you make corned beef before you smoke the pastrami)


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Unread 07-29-2011, 10:00 PM   #13
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Quote:
Originally Posted by Phrasty View Post
UH... yeah thats how you make Corned Beef... Dont worry it'll taste good. Just make sure you leave it long enough to cure right through. 3-4 days for a brisket under 10 lbs...

My Pastrami Thread

(you make corned beef before you smoke the pastrami)


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Unread 07-29-2011, 10:14 PM   #14
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No, he is cooking it like a New York deli. That is the culinary method. I'm sure it will be fine but it won't be BBQ.
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Unread 07-29-2011, 11:17 PM   #15
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If your school instructor calls this BBQ on Monday in class...you can tell him to kiss our @ss.

LOL

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