Wet brine on pork roast and beef brisket? Need to start now if desired.

viper said:

Things were pretty picked over at the store so I got a couple small briskets and a pork tenderloin roast.  I have never brined but told it can really help with moisture content in certain meat.  Do I want to brine here and if so, what would you blend up?  I was going to use Kosher and add a few misc spices but nothing crazy and leave that for my rub before they start in the morning.  

Click to expand...

I wouldn't brine either of those guys---just rub.

Somebody who brines should be along to help you.

Bear

yep. a bit of soaking and a few rinses should help you out.  I brine a lot of my pork, tenderloin, csr's, butts; not all the time but usually.  brines are as fun to play with as rubs, and when I take it out, I rinse it, let it dry a while (sometimes overnight) and rub accordingly, so that the rub and brine won't disagree spice-wise.  If you check my posts you'll see a couple brines.  Trust your instincts and your taste buds!  It'll be great. When I did my first pastrami recently, I rinsed the cut pretty well. I wanted the meat to do the talking, not the package, even though it was a really quality corned beef.  You will do well- Trust your taste! Cheers!