I'm planning on doing a brisket Sunday and want to try dry brining. Looking over the dry brining directions, and other articles about salt, I can't seem to find a comment about how salt travels through fat. Now maybe I imagined reading something about it, but I thought I read that salt doesn't travel through fat very well (or at all) so there is no sense brining it. If it were a steak this wouldn't matter much since 85% of the top and bottom is meat, but on a brisket that ratio is 50%.
So if I go to brine the brisket after trimming, should I put salt on the top or should I double down down on the salt used on the bottom? I figure I'll brine it tonight so it'll be ready to go early Sunday morning, unless anyone has a better suggestion.
So if I go to brine the brisket after trimming, should I put salt on the top or should I double down down on the salt used on the bottom? I figure I'll brine it tonight so it'll be ready to go early Sunday morning, unless anyone has a better suggestion.
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