I've injected my 9.6 lb brisket with 2 tablespoons kosher salt, 1 tablespoon sugar, 2 teaspoons Worcestershire, 4 cups low sodium beef stock, and 1/2 tsp of Ac'cent. The brisket would only hold about 1/3 of the mixture.
Should I add salt to my rub or is this too much salt?
Any rub suggestions?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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The typical dry brine recommendation is 1/2tsp Kosher salt (or 1/4tsp table salt) per lb of meat- therefore with a let's say 10lber you'd add 5tsp Kosher or 2.5tsp table. That would be the amount for a dry brine, meaning the salt you'd sprinkle on the meat and the amount that would stay on the meat.
If you used 2 Tbsp (~6 tsp), and only ~1/3 made it into the meat (~2tsp), you'll probably be just fine to add a pinch of salt to your bark, otherwise your bark may be quite bland. Personally I would only add just enough to give the bark flavor. The salt you injected plus the worsch. and other flavors should be plenty internally.
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