Because of some travel commitments coupled with timing of when we are hosting a dinner, I have to decide whether to dry brine an 11-lb brisket either (a) 36-40hrs before smoking or (b) just 2hrs prior to smoking. Any views on which to choose? Very much appreciate the help!
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Too long to brine a brisket?
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I used dry Morton's Quick Cure (has nitrate and nitrite) on beef plate ribs (one side had the bones and tissue and the topside had a fat layer)...four days. Rinse it off and smoked, it was pretty well cured to the state of corned beef. Oh yes, it was not bad at all...Unable to stop saliva drip. If you use that cure, I'd think two days and a rinse would work great for flavor. No more salt! Rub with spices only. I have a nice prime 13 lb brisket that I was looking at two days cure for flavor and color.
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- Apr 2018
- 1633
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I've got one in the fridge, coarse kosher brined and wrapped in butcher paper, for four days. I keep running out of the time needed to smoke it right. I'm expecting it to be getting better as it rests.
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