Print Page - Brisket Brine

Title: Brisket Brine
Post by: SnellySmokesEm on July 26, 2013, 01:39:15 PM

I am smoking a 10lb brisket this weekend and I am thinking of brining. Any brine recipes out there. I am going to do a 50/50 salt/pepper rub.

Title: Re: Brisket Brine
Post by: beefmann on July 26, 2013, 01:56:01 PM

first thing that comes to my mind is

1 gal apple juice
1 cup kosher salt
1 cup brown sugar
2 tbsp onion powder
2 tbsp garlic powder
4 tbsp ground mustard

giver her a shot

Title: Re: Brisket Brine
Post by: SnellySmokesEm on July 26, 2013, 05:49:38 PM

Thanks beefman, should I leave out the salt since I am rubbing it with salt and pepper?

Title: Re: Brisket Brine
Post by: Tenpoint5 on July 26, 2013, 08:19:42 PM

Matt I know its a little late butwhen I was doing the newsletter I tried some injections from butcher bbq. They were awesome. Might want to google them

Title: Re: Brisket Brine
Post by: SnellySmokesEm on July 27, 2013, 04:47:49 AM

Thanks Chris - I will try them next time. Anyone ever try any of Franklin's sauces? http://franklinbarbecue.com/ (http://franklinbarbecue.com/) I bought all three and am going to try them this weekend.

Title: Re: Brisket Brine
Post by: beefmann on July 27, 2013, 06:54:43 AM

Quote from: SnellySmokesEm on July 26, 2013, 05:49:38 PM
Thanks beefman, should I leave out the salt since I am rubbing it with salt and pepper?

to the best of my knowledge a brine is made with salt so leave it in,,,, other wise you have a marinade

Title: Re: Brisket Brine
Post by: Snoopy on August 07, 2013, 11:51:27 AM

your rinse the brine off before smoking right? that should cut your salt back down to be safe with the rub, or just lessin the salt on the rub? just my newbie 2¢

Title: Re: Brisket Brine
Post by: RHOUSER on August 07, 2013, 01:13:22 PM

I am pretty new to Bradley but not to Brisket. I guess I have done +300 briskets over the last 50 years and I have never heard of anyone using a brine on a brisket unless you are making pastrami or corned beef or something. Rubs, Marinades, Injections, but never a Brine.

This does not mean that using a brine for a brisket is wrong, it just means that I have something new to learn. Please keep posting cause at 62, I have figured out I am never too old to pick up something new. In the last couple of years I have learned how to "fast cook" a 9 pound brisket down to 6 hours plus rest on my lump coal smoker. This creates a nice brisket that I can deliver when my son or his friends need a brisket for a party and forgets to tell me till the day of the event.

Here is a link to a site run by an old guy with a lot of info on brisket. http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Thanks to all that make this site great.

rch

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: SnellySmokesEm on July 26, 2013, 01:39:15 PM