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Dry brining
Posted on 7/8/22 at 3:07 pm
Posted on 7/8/22 at 3:07 pm
I bought a 7lb brisket flat last weekend. I've never dry brined before but have always wanted to try it. I dry brined over night with 1/2 tsp kosher salt per pound. Put it on the smoker and wrapped in butcher paper at 165. Took it off when it was 202. Rested it in a cooler for 2 hours.
I was worried it was going to be dry since it was a flat, but I'll be damned if it wasn't as tender and juicy as can be. I'm not sure if it was just a good hunk of meat or if it was the dry brine, but I'll definitely be doing it again.
I was worried it was going to be dry since it was a flat, but I'll be damned if it wasn't as tender and juicy as can be. I'm not sure if it was just a good hunk of meat or if it was the dry brine, but I'll definitely be doing it again.
3
Posted on 7/8/22 at 3:14 pm to rexorotten
Technically, i guess i dry brine most everything i smoke. I typically apply the rub the night before and let it sit in the fridge.
Posted on 7/8/22 at 3:15 pm to rexorotten
quote:
Dry brining
i thought brining is just a type or marinade, so isnt "dry brine" really just a salt rub?
Posted on 7/8/22 at 4:14 pm to keakar
quote:
i thought brining is just a type or marinade, so isnt "dry brine" really just a salt rub?
Salt + Time. It allows the salt to fully penetrate the meat. From there the salt molecules help retain moisture during cooking.
Posted on 7/8/22 at 5:02 pm to KamaCausey_LSU
quote:
Salt + Time. It allows the salt to fully penetrate the meat.
i know how brine works
but the OP said dry brine, so thats not a liquid brine marinade, its just a dry rub cure, thats the point i was making
This post was edited on 7/8/22 at 5:03 pm
Posted on 7/8/22 at 5:53 pm to keakar
I don’t understand the point that you’re trying to make.
Posted on 7/8/22 at 6:48 pm to rexorotten
I dry brine everything. It really helps keep things juicy, the water follows the salt into the meat keeping it there.
I also inject beef broth in my briskets, but I usually don't just do a flat. It is the only meat I inject, it really helps from drying out on a long cook.
For a brisket I salt 24 hours before, and I then pepper with a TINY bit of sugar (its just a carbon source people) to help with the bark but sugar isn't popular around here.
I also inject beef broth in my briskets, but I usually don't just do a flat. It is the only meat I inject, it really helps from drying out on a long cook.
For a brisket I salt 24 hours before, and I then pepper with a TINY bit of sugar (its just a carbon source people) to help with the bark but sugar isn't popular around here.
Posted on 7/9/22 at 8:48 am to keakar
quote:
isnt "dry brine" really just a salt rub?... its just a dry rub cure
I think what you're asking is why it's it called dry brine, dry brining.
The simple answer is because partial curing or short curing don't have the same ring to them.
The term brining implies that a salt solution is applied to meat to denature the proteins and allow the cells to retain more moisture.
Curing is the application of salts for an extended duration to remove moisture from meat to preserve it.
The term dry brine suggests that salt is applied to meat for a short duration, as not to fully cure it, before cooking.
Hope this answers your question.
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