Rant: Tried a 48 hour brisket brine and it turned to mush

Saw a video from a guy in Memphis saying it was the secret. Used a full gallon of pickle juice. Texture was like pot roast, zero bark. Anyone know a good dry brine time instead?

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3 Comments

alex_johnson7mo ago

That pickle juice sounds like a disaster. For a solid dry brine, just use a heavy coat of kosher salt and black pepper. Leave it uncovered in the fridge overnight, maybe 12 hours max. That always gets me a good bark without ruining the meat.

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wilson.sam7mo ago

@alex_johnson I tried that overnight salt method last week and the bark was perfect.

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fiona_young7mo ago

Oof, that sounds like a total waste of a good brisket. A gallon of pickle juice is basically just vinegar, it's going to cook the meat like ceviche before it even hits the smoker. That Memphis guy owes you money. Alex has it right, dry brine is the only way to go for bark. I do exactly what he said, heavy salt and pepper, uncovered on a rack in the fridge for about 12 hours. Never lets me down.

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