There\u2019s a lot that can go wrong when smoking brisket. It could turn out too dry or chewy from over-cooking or bitter from excess smoke. Another equally frustrating problem is over salting your brisket. Salt is a key ingredient to the perfectly smoked brisket, but too much is almost unbearable and will make your brisket difficult to salvage. I did some research and found out all there is to know about the relationship between salt and brisket.<\/p>\n\n\n\n
The rub and the brine are the most common causes of a salty brisket. Most barbeque rubs contain a lot of salt, which means the brisket will get a double salt layer if you also brined the meat. The best practice is to make your own rub and eliminate the salt from the recipe. Also, be mindful of the salt content when injecting meat with broth or marinade and use low-sodium binders and mop sauces.<\/strong><\/p>\n\n\n\n
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Step<\/th>
Recommendation<\/th><\/tr><\/thead>
Rub<\/td>
Make your own rub and eliminate the salt from the recipe. Be mindful of the salt content when using store-bought rubs.<\/td><\/tr>
Brine<\/td>
Control the amount of salt in the brine and apply it separately.<\/td><\/tr>
Marinade<\/td>
Be mindful of the salt content when injecting meat with broth or marinade and use low-sodium binders and mop sauces.<\/td><\/tr>
Slather<\/td>
Control the amount of salt in the slather and apply it separately.<\/td><\/tr>
Injection<\/td>
Control the amount of salt in the injection and apply it separately.<\/td><\/tr>
Mop Sauce<\/td>
Control the amount of salt in the mop sauce and apply it separately.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Key Points<\/h2>\n\n\n\n
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Smoking brisket can turn out dry, chewy, or bitter from over-cooking or excess smoke. Another common problem is over salting the brisket.<\/li>\n\n\n\n
The most common causes of a salty brisket are the rub and brine. Most BBQ rubs contain a lot of salt, which means the brisket will get a double salt layer if you also brined the meat.<\/li>\n\n\n\n
To avoid a salty brisket, control the salt in all aspects of the brisket preparation and through to the cooking. Eliminate salt from everything else and apply it separately to avoid over-salting the meat.<\/li>\n\n\n\n
Be careful not to use a salty rub after brining the brisket. Control the amount of salt by adding it separately. Store-bought rubs contain an enormous amount of salt, so take care when using them and read the labels.<\/li>\n\n\n\n
The best option is to make your own rub at home. Most homemade rub recipes will have salt in the ingredients, but don\u2019t include the salt to ensure you have complete control of all the flavors.<\/li>\n\n\n\n
Making your own rub is simple, and there are many great rub recipes online used by experienced pitmasters. Keep the rub spices in a designated box, separate from all the other spices in the kitchen. Experiment with different recipes and use rub shakers to make different batches.<\/li>\n\n\n\n
Be extra careful when adding salt in other areas such as brining, marinading, injecting, spritzing\/mopping, etc. when using store-bought rubs.<\/li>\n<\/ul>\n\n\n\n
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Control The Salt<\/h2>\n\n\n\n
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To avoid a salty brisket, you need to take control of the salt in all aspects of the brisket preparation and through to the cooking. There could be salt in the rub, the brine, the marinade, the slather, the injection, or the mop sauce. The best practice is to eliminate salt from everything else and apply it separately.<\/strong> That way you are taking control of the salt content and will avoid over-salting your meat. If you must use a pre-mixed marinade or rub, make alterations elsewhere to make sure the brisket isn\u2019t getting double the amount of salt.<\/p>\n\n\n\n