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Brisket Injection and Dry Brine Amount

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    Brisket Injection and Dry Brine Amount

    Hi all! I will be making my 2nd ever brisket this weekend, and wanted a bit of clarification if possible.

    The comments of the official Authentic Texas Style Smoked Brisket recipe say if injecting with full sodium broth then don't dry brine. At one point someone (Jerod I think) said that if it's a broth with less sodium, then likely will still need some salt on the surface.

    So...if the broth is "low-sodium," which by the ingredient label is about half of the amount of sodium compared to normal broth, should I cut the dry brine amount in half as well (1/4 t per pound instead of the prescribed 1/2 t)? A lesser amount?

    Thanks in advance!

    #2
    Yes. And it depends on your taste.

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