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Marinated my brisket in brine for 8 hours and now it tastes like a salt lick
Been doing briskets for about 6 years now, always used a dry rub, never messed with wet stuff. Then my brother in law from Austin came up for the 4th and said I was missing out on a brine. Said his buddy does it overnight and wins local comps. So I tried it, 8 hours in a basic salt water mix with some herbs. Pulled it out, rinsed it, dried it, smoked it 10 hours at 250. When I sliced it, it looked perfect but one bite and my eyes watered. Pure salt. Like eating ocean water with pepper. My BIL just shrugged and said maybe I brined too long. How long do you guys actually brine a brisket? Or is he full of it and dry rub is the way?
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christopher9524d ago
Did you rinse it after the brine? I learned the hard way that a quick rinse isn't enough, you gotta soak it in fresh water for like 30 minutes to pull the salt back out. Dry rub is definitely the way for brisket anyway, brine is more for chicken or pork. Next time just skip the wet stuff and go back to what you know works.
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juliagonzalez3d ago
Wish someone had told me that before I ate my own version of a salt lick, @christopher952.
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