Salting/dry brining a brisket ???

Discussion in 'Meat Selection and Processing' started by canuck76, Mar 14, 2016.

  1. So Im due to smoke another brisket this weekend, so far Ive had OK luck with brisket and wondered if anyone has experience dry brining a brisket? Ive done several roasts that turned out spectacular but not real familiar with brisket. 

    Im assuming if I dry brine it, it could alter my cook time, as it may break down quicker.

    Just tossing it out there!!! 
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never tried it, but would like to hear how it would come out.

    Keep us informed.

  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Probably will come out like corned beef,,just thinking..

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Dry Brining and Brining in general has a much greater effect on flavor and moisture retention of the meat proteins than it does on breaking Connective Tissue. Additionally, Dry Brining only has an impact on a few millimeters of the surface as opposed to a hunk of Brisket soaking for a week or more in a Wet Brine. There will be little change in cook time to tenderness, if any...JJ
    Last edited: Mar 15, 2016
    russell page likes this.

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