Hi all, I am attempting beef brisket for the first time this weekend, and have a question about how much salt to use on the dry brine. I know the recipe on the site suggests a half teaspoon per pound, but if I also plan on injecting with broth or Meathead's salt brine, should I reduce? And by how much? Thanks everyone!
John "JR"
Minnesota/ United States of America
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I wouldn't reduce. I would inject with low sodium broth. Back when I used to inject, that is what I used. It will not make it too slaty if you use low-sodium broth. Primo If your using a Prime Brisket, you don't need to inject.
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