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How long can I dry brine a brisket?

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  • Donw
    commented on 's reply
    Plan ahead and you can play #2 and have some of that BBQ. https://sandhillssentinel.com/pinehu...r-day-weekend/

  • bbqLuv
    replied
    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.

    Leave a comment:


  • mcolson1590
    replied
    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).

    https://golf.com/lifestyle/food/6-ru...rfect-brisket/

    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.

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  • Papa Bob
    commented on 's reply
    me to I like to keep that moisture there so the meat can suck that salt back in
    good boy Huskee

  • Huskee
    replied
    ​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).

    Now, on to the 'Welcome Package'....

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

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

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  • Papa Bob
    replied
    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
    Friday

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

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  • CoryS
    started a topic How long can I dry brine a brisket?

    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?

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