What is brisket?
Brisket is a cut of meat from the breast or lower chest of a cow. It’s a tough cut that contains a lot of connective tissue, so it requires long, slow cooking to break down and become tender. When cooked properly, brisket becomes incredibly soft and flavorful. It’s popular in many barbecue cuisines like Texas-style barbecue.
Why brine brisket?
Brining is the process of soaking meat in a saltwater solution (also called a wet brine) or rubbing it with salt and spices to cure it (also called a dry brine). Brining meat like brisket accomplishes a few things:
- It helps the meat retain moisture during cooking, keeping it tender and juicy.
- It allows the seasonings and flavors to deeply penetrate the meat.
- It can help break down some of the meat’s proteins, resulting in a more tender finished product.
Because brisket is so lean and naturally tough, brining is an essential step to ensure it turns out juicy and flavorful after the long smoking process. The brine helps the meat hold onto moisture and seasons it throughout.
What makes a good brisket brine?
The basic components of a good brisket brine are water, salt, and flavorings. Let’s look at each one:
Water
The water allows the salt and seasonings to dissolve so they can penetrate into the meat. You want to use enough water to submerge the brisket completely. For a whole packer brisket, you’ll need about 4-6 quarts of water in a large container.
Salt
Salt is arguably the most important ingredient in a brine because it helps dissolve muscle proteins in the meat, allowing it to hold onto more moisture. It also seasons the meat throughout. For a brisket brine, you’ll want 1⁄2 – 1 cup of salt for every 4 quarts of water. Table salt, kosher salt, or sea salt will all work. Kosher salt is a popular choice because its larger grains dissolve evenly.
Flavorings
In addition to salt, you can add other dried spices, herbs, sweeteners, and aromatics to infuse flavor into the brisket. Some good options include:
- Black peppercorns
- Bay leaves
- Garlic
- Onion
- Sugar or brown sugar
- Molasses
- Soy sauce
- Worcestershire sauce
Experiment with different combinations of spices and aromatics to create your own signature brisket brine. Just be careful not to overpower the beefy flavor.
Brine Ingredients Per Gallon of Water
| Ingredient | Amount |
|---|---|
| Water | 1 gallon |
| Salt | 1⁄2 – 1 cup |
| Sugar | 1⁄4 – 1⁄2 cup |
| Black peppercorns | 1-2 tbsp |
| Bay leaves | 3-4 |
| Garlic, minced | 2-4 cloves |
| Onion, quartered | 1 small onion |
| Soy sauce | 1⁄4 cup |
| Worcestershire sauce | 1-2 tbsp |
Dry Brine vs. Wet Brine for Brisket
You can brine brisket using either a dry brine or wet brine method. Here’s how they compare:
Dry Brine
A dry brine involves rubbing the brisket with salt and spices, then refrigerating it uncovered overnight or up to 24 hours. The salt will draw moisture out of the meat, dissolving some of the muscle proteins while also seasoning the exterior. A basic dry brine is 2 tablespoons of kosher salt per 1 pound of brisket. You can add other spices like pepper, garlic powder, brown sugar, etc.
Wet Brine
A wet brine requires fully submerging the brisket in a saltwater solution overnight. The water helps the salt and flavors penetrate deeper into the meat. It also hydrates the meat so it retains even more moisture during smoking. A basic wet brine is 1⁄2 cup of kosher salt dissolved per quart of water. Additional flavorings are also added.
Comparison
- A dry brine is quicker and easier since you simply coat the brisket in a dry seasoning.
- A wet brine requires mixing a large volume of water and requires a container big enough to submerge the brisket.
- A wet brine results in more thorough seasoning and moisture retention since the liquid penetrates deeper.
- For very large briskets, a wet brine is recommended to brine evenly.
- Both methods result in well-seasoned, moist brisket if allowed to brine for 8-24 hrs.
Step-by-Step Wet Brine Method
If you opt for a wet brine, follow these steps:
1. Make the Brine
Combine water, salt, sugar, and desired spices in a very large container and whisk until the salt and sugar fully dissolve. Use roughly 1⁄2 – 1 cup of salt and 1⁄4 cup sugar per gallon of water. Taste and adjust seasonings as needed.
2. Submerge the Brisket
Place the brisket flat in the container. Weigh it down with plates so it remains fully submerged. If needed, mix up additional brine to cover.
3. Refrigerate
Cover and refrigerate for 8-24 hours. For a very large brisket allow up to 36 hours brining time.
4. Remove and Rinse
Remove brisket from the brine and rinse under cold water. Pat dry thoroughly with paper towels.
5. Apply Rub
Generously apply your favorite brisket rub, making sure to coat all surfaces.
6. Smoke as Usual
At this point the brisket is fully brined and ready to smoke using your usual technique and wood smoke flavor. Maintain a low temperature (225-250°F) and allow 1-2 hours smoking time per pound until tender.
Recipe: Texas-Style Wet Brine for Brisket
This wet brine recipe infuses brisket with quintessential Texas barbecue flavors:
Ingredients:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄4 cup brown sugar
- 2 tbsp black peppercorns
- 4 bay leaves
- 6 cloves garlic, smashed
- 1 onion, quartered
- 1⁄4 cup Worcestershire sauce
- 2 tbsp liquid smoke
- 1 whole brisket (8-12 lbs)
Instructions:
- Combine all ingredients except brisket in a very large container. Whisk to dissolve salt and sugar.
- Add brisket and weigh down to submerge. Refrigerate 8-24 hrs.
- Remove brisket, rinse, and pat dry. Apply rub generously.
- Smoke at 225-250°F for 1-2 hrs per lb until tender.
- Slice against the grain and serve!
The salt, sugar, pepper, garlic, onion, Worcestershire, and liquid smoke infuse the brisket with rich umami flavor. Smoking imparts sweet, smoky Texas barbecue essence. Sliced brisket is incredibly moist and delicious after brining.
Frequently Asked Questions
How long should I brine brisket?
For most briskets, a brine time of 8-24 hours is ideal. Very large briskets can be brined for up to 36 hours to ensure thorough seasoning and moisture retention.
What size container do I need for brining?
You’ll need a container large enough to fully submerge the brisket flat in brine. A 5-gallon plastic bucket or large cooler works well for most briskets.
Can I reuse brisket brine?
It’s not recommended to reuse a brisket brine more than once or twice at most. The brine will get very diluted. Make a fresh brine each time for best results.
Should I rinse brisket after brining?
Yes, you should rinse the brisket under cold water after brining and pat it very dry. This removes excess surface salt and helps the smoke adhere.
What wood should I smoke brisket with?
Oak is the classic wood for smoking brisket, but pecan, hickory, mesquite and fruit woods also pair well. Use a mix for layered smoke flavor.
What temperature should I smoke brisket at?
Smoke brisket “low and slow” at 225-250°F. This allows the collagen to break down over many hours. 1-2 hours per pound of brisket is needed.
How do I know when brisket is done?
Check for tenderness in the thickest part by poking with a probe thermometer. Brisket is done at 195-205°F when it probe slides in easily.
Conclusion
Brining is key for making incredibly juicy, flavorful brisket. A simple wet brine of salt, water and aromatics allows brisket to hold maximum moisture while also seasoning it thoroughly. Brine for 8-24 hours before a low and slow smoke with oak, pecan or hickory wood. When properly brined and smoked, brisket becomes melt-in-your-mouth tender and delivers the perfect brisket experience. If you’ve never brined brisket before, give it a try for the juiciest, most tender brisket yet!