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Dry brining brisket

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    Dry brining brisket

    I trimmed up a Primer full packer brisket and put the dry brine salt on it last Thursday, the 20th, planning to start it Saturday night for Sunday dinner. I knew it was going to rain so I put up my canopy and just before time to put it on, we got a deluge and that's when I found out the top of the canopy now has a leak, right over the smoker. I decided not to do cook since there were more storms coming overnight, so my next opportunity to cook is overnight Tuesday to have it for dinner on Wednesday. I can't do anything about it now, but will it hurt to have the salt on it for 5 days?

    #2
    longer than ive brined one before but id say it will likely still be fine. people here with much more experience than me though.

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      #3
      In my opinion, you’re fine. I wouldn’t worry about it at all.

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        #4
        Go ahead and smoke it but at a higher temp say 275-300 to drive out any excess moisture.

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          #5
          Smoke it like you normally would. By now the salt ions are probably just discussing what to do now since they've all found a happy place.

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          • bardsleyque
            bardsleyque commented
            Editing a comment
            what he said

          #6
          Bau

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            #7
            I don’t dry brine brisket anymore. Trim, hit with Dalmatian (50/50 kosher salt and coarse black pepper), into the pit!

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              #8
              Geese another dry brine post...pass the salt !!!

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                #9
                Santamarina I don't either, never have over 40 years. Rub may be a little different from the damalmation but still good. Just do it over night.

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                  #10
                  During the dry brine stage I would wrap it in plastic wrap so it doesn’t dry out. I do that after the first 24 hours of dry brine.
                  Last edited by jecucolo; June 24, 2019, 01:43 AM.

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