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Old 06-10-2009, 09:19 AM   #1
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Salted Brisket

I did a bit of salt testing on a brisket yesterday. The method may replace injecting for me.


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Old 06-10-2009, 09:46 AM   #2
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Cliff, do me a favor and move that cooker away from the house! That's how Val's boss (George) burned his place down!
Good looking chow.

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Old 06-10-2009, 10:14 AM   #3
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That sure looks good. Cliff, tell me about that cook please.
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Old 06-10-2009, 10:27 AM   #4
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Please tell us about your salting process. Looks great!
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Old 06-10-2009, 12:02 PM   #5
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Way to go Cliff!!!
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Old 06-10-2009, 02:38 PM   #6
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Cliff, spill some more details please
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Old 06-10-2009, 04:41 PM   #7
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I don't think this is something that hasn't been done already. I was reading on the Brethren forum about salt and remember reading one of the forums about salting a steak for an hour or so. That is what I did with this brisket.

Salted real heavy with kosher salt for about 1-1/2 hours. I left in on the counter during this process. Then I washed it all off real good.

Then proceed with normal prep before smoking. I used a rub that was salt based. The high heat cook had it done in about 5 hours. I wrapped at 190 and checked for probe tender. It rested for two hours.

The salt did not over power the flavor but seemed to draw some flavor down into the meat. That has always been an issue for me. Getting flavor past the bark.
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Old 06-10-2009, 04:50 PM   #8
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Looks wonderful Cliff, great job.
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Old 06-10-2009, 06:33 PM   #9
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Hmmmm...........
Looked great Cliff
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Old 06-10-2009, 07:22 PM   #10
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That some rite fine lookin beef! Might have ta give that en a try!
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