Salted brisket

Discussion in 'Roll Call' started by shaggerton, May 8, 2015.

  1. shaggerton

    shaggerton Newbie

    I saw some friends cover their brisket in salt and later wash it off.  Why would you do this?

    shaggerton
     
  2. bruno994

    bruno994 Master of the Pit

    How long did they leave it on?  Are you for sure it was salt and not maybe TQ?  If it was TQ, they were creating a faux smoke ring.  If it was salt, it is a theory by some to put salt on as your first layer of rub, so that the salt will work its way down into the meat acting like a dry brine, helping with both flavor and moisture, by denaturing the proteins.  If you do this, it is suggested that you eliminate the salt from your rub to prevent the meat from becoming too salty.  
     
    Last edited: May 8, 2015
  3. shaggerton

    shaggerton Newbie

    At least an hour
     
  4. [​IMG]   Good afternoon and welcome to the forum, from a cloudy and nice day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. No   You don'y need to do that,     I use a little salt and coarse ground black pepper

    Gary
     
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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