Brisket dry brine and pump

[AreBe]

I am about to to trim and dry brine a 17 lb. prime packer. I have always followed Meathead’s method but need some advice on dry brining and pumping. I noticed that the guidelines call to pump with low-sodium broth, but that “regular” is fine. If I pump with full sodium and dry brine 48 hours in advance, will the meat be too salty? I am also going to use beef stock instead of broth to pump.

[PappyBBQ]

If it's well marbled I wouldn't inject. I'd be darned careful about dry brining AND injecting with something high in sodium. Now this isn't something I worry about because I'm on a sodium restricted diet so I only ever dry brine - it's the only way to control the sodium. I also only do prime well marbled packers and they always come out great for me. I hang until they hit 180 or so and then wrap in butcher paper for the remainder of the cook and the cambro rest. I use a PBC and that's a very moist cooking environment, so YMMV. Good luck! I'm sure you'll knock it outta the park!

[JTpellets]

I typically use "unsalted" beef stock. If you don't use reduced sodium, I would just be careful not to over-inject.

[jecucolo]

I am not a fan of injecting. Just too messy for me and my brisket seems fun without it.

[Jerod Broussard]

Dry brine for a couple days. I go three on most of mine but I ain't doin' Prime.

[texastweeter]

I always inject and dry brine, even on prime. You will be fine.