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-   -   Does Anyone Brine Brisket? (https://www.bbq-brethren.com/forum/showthread.php?t=266098)

West River BBQ 10-22-2018 08:48 PM

Does Anyone Brine Brisket?
 
I'm sorry if this topic has been covered but I'm having trouble with the search engine. As the title implies, I'm wondering if anyone brines their brisket? If so, what's your formula? Thanks.

LYU370 10-22-2018 09:08 PM

If you're not a paying member, the search at the top does not work. Instead, scroll down to the bottom and you'll see a Google custom search. But to answer your question, no I do not. Rub only.

sleebus.jones 10-22-2018 09:15 PM

Only if I'm making a corned beef.

I do pre-salt about 24hrs ahead of time though.

Big N Hot 10-22-2018 09:20 PM

It'd be interesting to see the results with a basic brine solution and no curing salt. Go try it!!!

Stlsportster 10-22-2018 09:33 PM

Sleebus answered it. Brined Brisket is basically corned beef. Jason TQ uses all sorts of non standard ingredients when he brines beef.

https://www.bbq-brethren.com/forum/s...d.php?t=224546

Or uses non standard cuts

https://www.bbq-brethren.com/forum/s...d.php?t=256262

Or doesn’t use beef!

https://www.bbq-brethren.com/forum/s...d.php?t=256289

smoke ninja 10-22-2018 09:43 PM

if you brine for one day it wont be corned. a standard brine doesn't have enough salt to cure that fast.

I've injected briskets with brine and saw positive results not pastrami

KB BBQ 10-22-2018 09:46 PM

I don't brine but now I'm curious.

West River BBQ 10-22-2018 10:27 PM

I think I'm going to have to try it. I'll stick with a traditional salt and sugar mixture - no more variables than necessary. I'll post when the day comes. Been practicing ribs and chicken in hopes of a respectable score for my first comp next year.

I'm not a paying member but I should be by now with all the advice I get. I did try the lower Google search but it just hung there. Internet gremlins again!

Swine Spectator 10-22-2018 11:05 PM

Beef typically does not brine well. I believe that it has a naturally higher sodium content that poultry or pork.

David

miked125 10-23-2018 11:11 AM

Thanks for the tip on the search function! But I am also no curious.

Steve S 10-23-2018 02:25 PM

Quote:

Originally Posted by sleebus.jones (Post 4085875)
Only if I'm making a corned beef.

I do pre-salt about 24hrs ahead of time though.


+1 on the dry brine. Overnight at least, longer if I remember in time.

WiscoKid 10-23-2018 09:54 PM

I'm brine-curious.

West River BBQ 10-23-2018 10:40 PM

I have to wait about a month before I can cook a brisket because it is a bunch of meat, even if freezing most of it. I don't think I'll invest in a full packer but will use the flat or at least a portion of one. I guess that if I separate the flat into two or three pieces I can compare wet and dry brines and a no-brine control. I have a pellet grill so I can control the temp really easily. Anybody have other thoughts? Oh, and I wont be using a wagyu.

Dinkle 10-24-2018 10:49 AM

You lost me at brine but not for corned beef or pastrami

BigThicket 10-24-2018 01:58 PM

I probably wouldn't call it "brining" because of the mixture that he uses, but I have a friend who marinates brisket with great results. I've personally never found it to be necessary.


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