Injecting or dry brining or both?

[mad mike]

I have been injecting my briskets with Swansons beef broth and have had some real nice results. I read the article on dry bring and wondered if it would be too much salt. Any thoughts or suggestions?

[jecucolo]

I know Meathead discuss this in his recipes. I always dry brine but don't inject. I would probably use a low sodium broth. My experience is you get more milage out of brining and less mess.

[mad mike]

Thanks. I trim the brisket and separate the point and flat. I'll dry brine this one.

[Troutman]

Do both. As was mentioned just use low sodium broth (which isn't THAT much lower actually) or better yet make your own. Just get some beef bones from your local meat shop and/or some scraps of meat cuttings. You end up with a couple of gallons that you can freeze in small batches and thaw for injections and other cooking needs. Good luck !!!

[mad mike]

Ok thanks.