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Too long to brine a brisket?

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  • JGo37
    replied
    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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  • LondonHorn
    replied
    Appreciate all the comments

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  • RonB
    replied
    2 to 3 days is fine, so you will be OK.

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  • BFlynn
    replied
    I haven't done ANYWHERE NEAR the number of briskets as Jarod, but the last one I did dry brined for just short of 3 days and it was good

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  • ddmcwhirter
    commented on 's reply
    Now I'm wondering who might have brined or cured a brisket and then put it in an aging bag.

  • Mr. Bones
    replied
    Been cookin fer a spell/quite some time...

    Don't rightly reckon that I've never heared me of a brisket 'brined too long', in my memory

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  • ddmcwhirter
    commented on 's reply
    I usually don't brine briskets but instead salt them pretty good before adding spice rubs. On a damp brisket, the salt disappears. Then smoking for twelve hours or more followed by some hours of cambro....that's a lot of time for salt to move through the meat.

  • ddmcwhirter
    replied
    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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  • LondonHorn
    replied
    Thanks Jerod!

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  • Jerod Broussard
    replied
    I like 3 days on my briskets, 2 minimum.

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  • LondonHorn
    started a topic Too long to brine a brisket?

    Too long to brine a brisket?

    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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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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