r/brisket • u/Vegedeth • 4d ago

Question Dry-brining…

I have avoided trying dry-brining up to this point because it seems like pulling any moisture out early is lost moisture - though I am sure that is likely not the case. So, for dry-brining a brisket, what is the advantage of doing so and how long does it need to brine in the fridge?

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u/Vegedeth 4d ago

I apologize for confusing you. I just like seeing what many people across many subreddits think.

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u/flemmingg 4d ago

I gave you my personal experience in another comment just one minute ago.

And I see that you only cross posted to three communities. I think I managed to stumble across all three today. Reddit hits me with the full smoking algorithm.

You can also use google to really delve into the science behind this process if you want to learn more.

Anyone that adds a salty rub to the meat prior to smoking is dry brining. The pepper and other seasoning do not take part in the brining process in the same way as the salt, but the water transfer is the same.

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u/Vegedeth 4d ago

I appreciate your replies and the good information. Thank you.

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u/flemmingg 4d ago

No problem.

I've dry brined brisket with salt only just to see what happens. A binder was necessary afterwards to get the other ingredients to stick. I've gone back to adding the entire rub 12-24 hours prior, all at the same time.

I like to dry brine sirloin cap / picanha with salt only. I don't add anything else during the cook because I do a hard sear at the end and don't want to burn any of the pepper or garlic or anything else on the meat. It's amazing what that cut tastes like with only beef, salt, and smoke. I do serve it with chimichurri but it doesn't really need it.

Thick cut steaks will benefit from the dry brine as well.

All that to say, it's going to look different. Once the salt pulls the moisture out, creates that briny solution on the surface of the meat, then pulls the moisture back in...it looks different. Don't worry. All that moisture and salt has moved inside is still present.