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That guy who said to brine a brisket for 48 hours ruined my cook
Ran into a fella at a comp in Kansas City last summer. Swore up and down his briskets were award winners because he brined them for two full days in salt and sugar. Tried it on a prime packer. Came out tasting like a salt lick. Bark was weird too, almost slimy. Had to toss the whole thing after 12 hours of smoke. Anyone else run into this overbrining advice?
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gibson.robert25d agoMost Upvoted
@dakota_taylor39 no way, two days in a warm fridge? that's asking for trouble.
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torres.leo26d ago
That "tasting like a salt lick" part is exactly what I was wondering about - did he mention what temp you should hold the brine at? Brining for two days in a warm fridge sounds like a recipe for mushy meat.
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