Brisket Brine recipes

[slee83]

Never have brined a brisket, have injected with some success. looking for recipes, times, ect on brisket brine. thanks!

 

[landarc]

Generally, when you are brining a brisket, you are headed towards corned beef, or if smoked, a form of pastrami. Of course, that normally involves curing salts.

There are competition injections, that serve a similar purpose to brining, such as Cosmo's and Butchers, that use Salt phosphates to retain additional moisture in the meat.

What are your goals?

 

[grantw]

You say some success , what problems are you having? Brining or injection won't help a problem. What's your whole process? Are you buying a low grade beef? It don't have to be waygu but select will have ya getting different results every time.

 

[Bludawg]

If your briskets are dry you aint cookin 'em right. There aint no snakeoil magic potion gonna fix that.

 

[landarc]

If your briskets are dry you aint cookin 'em right. There aint no snakeoil magic potion gonna fix that.

Gravy! Fixes everything :grin:

 

[alecksjaycubs]

Let us know what you're trying to achieve... That said have you tried dry brining? It's essentially just salting the meat (not much... Maybe 1/2 t kosher salt per pound) and giving it time to do its work.

http://www.genuineideas.com/ArticlesIndex/wetvdrybrine.html

 

[midwestsmokeboy]

That's my method dry brining with salt. Length depends on the poundage. Almost always turns out great. Similar to a poor man's ribeye video on you tube.