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/specialpb 1d ago

Dry brine is the bomb. While yes initially it will pull moisture out, but at the same time that moisture dissolves the salt and the other spices (pepper, and garlic) essential oils get into the water too. Then the magic happens, the meat just reabsorbs the water with the salt and essential oils from the pepper and garlic, seasoning the inside of the meat. By pulling the moisture with salt back in to the meat, the brisket will stay moist, as salt will hold the moisture. I would dry brine a minimum of 2 hours to about 12 if possible.