{"id":1680,"date":"2020-12-05T08:02:35","date_gmt":"2020-12-05T00:02:35","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1680"},"modified":"2023-01-09T15:11:14","modified_gmt":"2023-01-09T07:11:14","slug":"should-i-brine-a-brisket","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/should-i-brine-a-brisket\/","title":{"rendered":"Should I Brine Brisket? We Asked The Pros"},"content":{"rendered":"
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Brining is a well-known method to help meat retain moisture, taste tender, juicy and full of flavor. Brining is common when smoking turkey, pork belly and other meats, but what about brisket? I found out all I could about brining brisket and if it makes a difference.<\/p>\n\n\n\n
The salt in a brine will help the brisket retain moisture during the long cooking process, and it will add flavor to the meat. The only brine we should apply to brisket is a dry brine, which differs from a wet brine. A dry brine involves rubbing salt into the brisket anywhere from 2 to 24-hours prior to smoking. Brisket is a large cut of meat, therefore it will take a long time for the salt to penetrate the meat, which is why it\u2019s better to dry brine the day before smoking.<\/strong><\/strong><\/strong><\/p>\n\n\n\n This brisket injection marinade<\/a><\/strong> is the secret used in competitions and made by a World Barbecue champion.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Brining brisket is a popular method among barbecue pitmasters and competition cooks to help the meat retain moisture, become tender, juicy, and full of flavor. While brining is common when smoking turkey, pork belly, and other meats, the question remains: does it make a difference when it comes to brisket?<\/p>\n\n\n\n According to Aaron Franklin, pitmaster and owner of Franklin Barbecue in Austin, Texas, the answer is a resounding yes. <\/p>\n\n\n\n “Brining is one of the best ways to ensure that your brisket will turn out moist and flavorful,” Franklin says. “The salt in the brine solution helps the meat retain moisture during the long cooking process, and it adds a depth of flavor that can’t be achieved any other way.”<\/p>\n Aaron Franklin<\/cite><\/blockquote>\n\n\n\n But not all brining methods are created equal when it comes to brisket. While wet brining \u2013 soaking the meat in a solution of water and salt \u2013 can work well with white meats, it is not the best choice for red meat like brisket. <\/p>\n\n\n\n “Wet brining can dilute the flavor of the meat, and it can also make the brisket taste more like corned beef,” <\/p>\nMyron Mixon, pitmaster and owner of Jack’s Old South BBQ in Unadilla, Georgia.<\/cite><\/blockquote>\n\n\n\n That’s where dry brining comes in. Dry brining involves rubbing salt directly into the meat, allowing it to penetrate the meat and work its magic. <\/p>\n\n\n\n “Dry brining is the way to go with brisket. It’s clean, it’s effective, and it won’t take anything away from the natural flavor of the meat.”<\/p>\nTuffy Stone, pitmaster and owner of Q Barbeque in Richmond, Virginia.<\/cite><\/blockquote>\n\n\n\n So how do you dry brine a brisket? The process is simple:<\/p>\n\n\n\n Once your brisket is properly dry brined, it’s time to smoke it. But there’s one more important factor to consider: temperature.<\/p>\n\n\n\n “I always recommend smoking brisket at a cold temperature. A cold brisket will attract more smoke, which will give it a deeper, smokier flavor.”<\/p>\nMike Mills, pitmaster and owner of 17th Street BBQ in Murphysboro, Illinois<\/cite><\/blockquote>\n\n\n\n So, when it’s time to smoke your brisket, don’t bring it to room temperature first. Instead, take it straight from the refrigerator and place it in the smoker.<\/p>\n\n\n\n Brining brisket may seem like an extra step, but the results are worth it. <\/p>\n\n\n\n “Brining makes a huge difference in the tenderness and juiciness of the meat. t’s a game-changer, and I always brine my brisket before smoking.”<\/p>\nMelissa Cookston, pitmaster and owner of Memphis BBQ Co. in Horn Lake, Mississippi.<\/cite><\/blockquote>\n\n\n\n <\/p>\n\n\n\n Brining brisket is a good way to ensure the meat will be moist, tender, and full of flavor. Brine solution is mostly salt, and is applied to the meat as a wet brine, dry brine or injection. Brining your brisket before smoking will help the meat retain moisture during the long cooking process. When meat is cooking, moisture gets drawn out and evaporates on the surface. If you have salted the meat, the salt helps the meat reabsorb moisture.<\/p>\n\n\n\n So should you wet brine or dry brine a brisket? Dry brining is the best technique for brisket because it\u2019s clean, effective and won’t take anything away from the natural meat flavor. Wet brining works well with white meats, but isn\u2019t suited to red meat. Soaking red meat in water will dilute the flavor of the brisket, and will end up tasting more like corned beef, whereas dry brining will retain the natural meat flavor.<\/p>\n\n\n\n If you don’t have a meat injectors, you can get one for about $30 on Amazon: Simple Meat Injectors.<\/a><\/p>\n\n\n\n To dry brine a brisket, rub salt on the meat and leave it in the refrigerator overnight. If you don\u2019t have time to dry brine the day before, allow 2-hours minimum. The longer you can let the salt penetrate the meat, the better. Another option is to apply a rub at the same time, so the spices can also work their way into the meat. Keep in mind that some meat rubs have a high salt content.<\/p>\n\n\n\nBrining Brisket<\/th> Benefits<\/th> Method<\/th><\/tr><\/thead> Brining is a well-known method to help meat retain moisture, taste tender, juicy and full of flavor.<\/td> Retains moisture during the long cooking process, adds flavor to the meat<\/td> Dry brine: Rub salt into the meat anywhere from 2 to 24 hours prior to smoking<\/td><\/tr> Wet brining is not recommended for brisket<\/td> Can dilute the flavor of the meat, may make it taste more like corned beef<\/td> Soaking the meat in a wet brine solution<\/td><\/tr> Dry brining is the best technique for brisket<\/td> Clean, effective, and won’t take away from the natural meat flavor<\/td> Rub salt on the meat and leave it in the refrigerator overnight, or for at least 2 hours if you don’t have time to brine for longer<\/td><\/tr> Optionally, you can also apply a rub at the same time as the dry brine to add flavor to the meat<\/td> Adds flavor to the meat<\/td> Apply a rub at the same time as the dry brine<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Key Points<\/h2>\n\n\n\n
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What the Experts Say<\/h2>\n\n\n\n
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Benefits and Method of Brining Brisket<\/h2>\n\n\n\n
Dry Brining vs. Wet Brining for Brisket<\/h2>\n\n\n\n
How to Dry Brine Brisket<\/h2>\n\n\n\n