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How long can I dry brine a brisket?

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    How long can I dry brine a brisket?

    So, yesterday I must had been living life through a fog as for some reason I thought it was Wednesday (imagine my horror when I discovered how much longer that week had left). So, I went to Costco and got a 11 pound prime brisket, salted it up, and put it open in the fridge to dry brine. I don't plan to put it on the smoker until Friday morning. Should I saran wrap it, or leave ot open in the refrigerator until Friday?

    It's beef you'll be alright. Maybe lightly tent it to prevent too much surface moisture loss.


      better 3 days than one, Thursday I might put a little oil than heavy on the pepper gran garlic gran onion put back in fridge cook


        Thanks guys, figured it be alright being people age steaks in the refrigerator for weeks, but figured it be best to make sure.


          ​Welcome to The Pit CoryS! I'm of the ilk that wraps my beef in saran wrap when dry brining in the fridge, from brisket to steak. I cook on an EOS (stickburner) which has lots of dry airflow so I personally don't need any further drying of the surface. (I do hold skin-on chicken in open air in the fridge when dry brining, but that's it).

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          • Papa Bob
            Papa Bob commented
            Editing a comment
            me to I like to keep that moisture there so the meat can suck that salt back in
            good boy Huskee

          I've read that too long of a brine can lead to dry brisket. I usually have done 12-24 hours. Granted, my source is golf.com (Pitmasters from Pinehurst).


          I also read Aaron Franklin applies the rub, let's it sit at room temp for up to an hour and then throws it straight on.
          Last edited by mcolson1590; December 13, 2020, 08:26 AM.


          Brisket is a large cut of beef and it does take time for the salt to penetrate to the center. 12-24 hours works for me.



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