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Can I dry brine brisket for 2.5 days before cooking?

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  • guycalleddave
    Former Member
    • Apr 2017
    • 31
    • Lansing, MI

    Can I dry brine brisket for 2.5 days before cooking?

    I want to do a brisket for a party but I'm gone 2 days before on a business trip. Is this too long of a time?
  • bbqoaf
    Former Member
    • Jul 2014
    • 752
    • Calgary, Alberta, Canada

    #2
    Not at all, more time will only allow the salt to disburse more evenly, I'd say for a thick brisket it might even be best to give it that much time.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7809
      • 1521

      • OUTDOOR COOKERS

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      #3
      Agree. Brisket is a thick piece of meat. There is a point where the salt stops penetration but to leave it beyond that should not hurt a thing. I've gone 48 hours routinely.

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1887

        #4
        I have. As long as you measure the salt precisely so you don’t use too much it should be fine.

        Coldest part of the of the fridge would would be best.
        Last edited by Polarbear777; August 27, 2018, 07:25 AM.

        Comment

        • JakeT
          Club Member
          • Mar 2018
          • 634
          • Cowtown (NorCal), CA
          • Lonestar Grillz 24x48
            Forno Bravo Casa 110
            Sunterra 60" Argentine Grill w/ Rear Brasero
            KBQ C-60
            Weber Kettle 22"
            Fire Magic a660i
            PK 360

            Fireboard
            Bernzomatic w/ Mapp Gas

          #5
          Not too long, I can't remember the exact rate of absorption of salt but I know I've done 3 days and it worked out great. I know meathead has an article about dry brining and somewhere I read at some point that even after 24 hours the salt won't penetrate an inch. I think you'll be perfectly fine dry brining 2 days in advance.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 5566
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

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              Erik S.

            #6
            Travel on my friend.

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            • guycalleddave
              Former Member
              • Apr 2017
              • 31
              • Lansing, MI

              #7
              much obliged everyone.

              Comment

              • au4stree
                Club Member
                • Aug 2018
                • 651
                • Heart of Dixie
                • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

                #8
                Originally posted by guycalleddave View Post
                I want to do a brisket for a party but I'm gone 2 days before on a business trip. Is this too long of a time?
                I've dry brined briskets ~24 hours, I don't see where 48 would hurt. Good luck

                Comment

                • FireMan
                  Charter Member
                  • Jul 2015
                  • 8260
                  • Bottom of Winnebago

                  #9
                  Nope, not to long. When ya get back, we want some pics.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3660
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #10
                    I believe that Jerod Broussard routinely dry brines everything 2+ days

                    Comment

                    • JeffJ
                      Charter Member
                      • Feb 2015
                      • 2458
                      • Michigan
                      • Jeff

                      #11
                      When I buy meat, even meat that is destined for the freezer, I dry brine it right away. The pork butt I smoked for my son's grad party was dry-brined about a month before the party. The meat came out great.

                      Comment

                      • Jerod Broussard
                        Moderator
                        • Jun 2014
                        • 10029
                        • East Texas
                        • Pit Barrel Cooker "Texas Brisket Edition"
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                        #12
                        I like at least 2 days. On cheap Selects that have flats that look so bad they would murder their mothers, I like to go three days.

                        Comment


                        • Spinaker
                          Spinaker commented
                          Editing a comment
                          Hahahahaha, that is the best description I have ever heard for a briz!

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