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?
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Can I dry brine brisket for 2.5 days before cooking?
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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.
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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.
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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.
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