Double post
-
-
Keeping an eye on the salt level of your rubs and injections is critical, as you have discovered.
It's wonderful that your brisket turned out perfect and that you wowed the neighbors (and, more importantly, your wife
) with your brisket BBQ prowess. Hearty congrats to you!
FWIW, as far as salt goes, I dry brine brisket (using the amount of salt per pound that Meathead recommends), use a salt-free rub, and inject with Butcher's Barbecue phosphate mixed with homemade low sodium beef broth. Turns out just right every time. Never too salty.
Most commercial injections are loaded with salt, and really it's the phosphate that works the magic, so I just cut to the chase (and cut out the salt along the way). I'd rather know just how much salt is going into the brisket with my method rather than to, for example, dry brine, use a salty rub and a salty injection mix. Sooner or later all those prep products tip the scales from a savory to a just too darn salty end result.
KathrynComment
-
Thanks much!
Yes I’ve done exactly what you’re suggesting and it did turn out great.
This past cook, the one of the two that were salty was the one I “re-applied” rub to try to fix washed out bark. I made 2 mistakes. Not paying attention to how spritz and juices were impacting bottom brisket, then reapply of rub.
On the top one that I didn’t try to “fix”, the combo of Meat Church injection and Holly Cow rub was delicious and not overly salty.
Best regards,
JD -
Thanks for the clarifications, jjdbike . I figured that since your first brisket was so highly praised, you nailed the rub/injection combo.
With rubs, I have to balance the desire to have great flavor from the spices without oversalting, since salt is usually the first ingredient in the list. If I go wisely on the salt, the spices are too far in the background. So nowadays especially if I'm using up a salty rub, I use it to dry brine then layer on a no-salt rub on top of it to boost flavor.
K
-
Comment