Does Dry Brining Make Your Brisket Better? | Smoke Lab with Steve Gow | Oklahoma Joe's®️
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Should you dry brine your brisket overnight? Some people say dry brining your brisket makes it juicier and better tasting but does it really?. Steve Gow from @SmokeTrailsBBQ puts it to the test on his Oklahoma Joe's Longhorn Offset Smoker by smoking a 24-hour dry-brined brisket and comparing it to a brisket that was rubbed just before going on the smoker.
Offset Smoker Brisket Recipe:
- Rub brisket with your favorite rub
- Smoke at 250 degrees until the brisket reaches 170 degrees internal (around 7-8 hours)
- Foil boat brisket and continue cooking at 300 degrees until the brisket reaches at least 195 degrees internal everywhere you probe
- Wrap brisket in foil with beef tallow and hold at 150 degrees for 18 hours
- Slice and serve the next day for lunch or dinner.
Thanks Steve. You saved us some time. Great experiment.
I have to say that when I salted a cheap steak only, it made it tender and juicier. I put the exact amount of table salt I would have if I were going to cook it right away. I had let it sit for 24 hours on a cooling rack in a fridge, unwrapped and added pepper and garlic powder just before I cooked it.
I got excited and did the same steak, but this time I did a second one with Lawrys, salt, pepper and garlic powder for the dry brine, not wrapped. Nobody liked the second one, it was better with the salt only for the dry brine and seasoning afterwards.
Last night I did a prime rib with a 20 hr rest on a rack in the fridge. Table salt again as this seems to get the meat to sweat and draw the sweat brine back in, over using coarse salt. This was incredibly tender and tasty. The meat that was exremely rare was so soft, it was unbelievable.
I don't think the method of brining in the video with the plastic wrap is the way to go. I found a few others that say they only salt with table salt and seem to get similar results. They also did not like anything but salt applied during the 24 hr, unwrapped, brining period and then apply the remainder of ingredients added just before cooking.
So without the long hold overnight, more like an hour or two in a cooler, do you think that dry brining would make a difference?
That's what I was wondering.
Great vid Steve. Congrats on the new baby too. Another person to share your fab briskets with! :-)
The second brisket didn't taste different because you didn't spank it. Redo the experiment. Lol
I edited out the second spanking because it was NSFW
@@SmokeTrailsBBQ 🤣🤣🤣 gotta keep that contract!
I have never done a dry brine that wasn't on a cooling rack on a jelly roll pan allowing air around it, allowing it to dry. Why did you wrap in cling wrap for this one?
Same here, ive done this experiment myself and Dry Brine was hands down much tastier, but i dry brine like you said not wrapped up. Im pretty sure that wrap changed something🤦 Please Redo the experiment @SmokeTrailsBBQ
@@jg1881 maybe because he added soy sauce as part of the rub?
A couple years ago I dry brined a prime rib (aka standing rib roast) uncovered in the fridge for 7 days. It was the best prime rib I ever ate, and my guests agreed. Maybe try dry brining your brisket for more like 5 to 7 days and see what happens. I know some people use a 50/50 mix of salt and MSG for dry brining as well.
That 1st raw brisket was beautiful. Prettiest brisket ive ever seen
PLEASE tell me you named your new baby Franklin? 😂 Great video!
those briskets might be some of the best i have seen you cook. The fat is that beautiful yellow
I'm slowly getting better lol
Awesome Experiment!! I like trimming and seasoning night before cause I can get it on Stickburner quicker in the morning 😊👍👍. I wrap in saran too
Please do a brisket on the Tahoma 900 as I would love to see how it’s done!!
doing one on mine saturday
I just got it. Gotta assemble it
Great video! Quick question...Why not just slice in the middle of the point for your initial slice instead of slicing 4 times to get to the middle. I feel like your other 3 slices are sitting there drying out, getting cold, etc.
Never thought about it. I've just always sliced brisket that way
I don't believe that is a correct way to dry brine. It should be done without the plastic wrap.
Is wrapping in cling-wrap a dry-brine? Especially with liquid like soy sauce. I'm thinking a better experiment would have been to just salt, leave unwrapped over night, and then use soy sauce as binder for rest of spices half hour before smoking. That way the ONLY difference was a true dry brine.
I do it just because it's easier to trim and season the night before vs doing it at 3 in the morning.
Same! Given the meat a good rub before bed just before bed is great inspiration to get up that early the next morning to get the smoke rolling.
Absolutely in the same camp 👍👍
I’m always trying to get the end of the flat as juicy as possible. Getting a Juicy point is a no brainer. I’d like to see you cut the flat ends to see how they are turning out.
You need to add a chainsaw sound effect when you slice into the brisket. 😅 Great video !😊
I’d like to see a simple video comparing brisket marbling and what good marbling looks like compared to poor marbling - and then show a segment on how to pick a good brisket when at Costco or some store like that..what to look for and such.
Could you do the same experiment but without overnight long haul. I usually just do 12 hours smoking without overnight so curious how that would be different for dry brine vs 30 min.
The point of brisket is to have moist meat, brining it seems counter-intuitive? Good video, thanks Steve
It does a little bit over a long enough time or high enough concentration. Brining can either make meat more moist or dry it out depending on the concentration and cook time so there's no simple answer.
That's what i like .a juice brisket yummy 😊
I wonder if dry brining on a wire rack uncovered in the fridge how chicken is done would be different...also wonder if it would develop a pellicle like sausage and attach more smoke flavor
I did a brisket like that turned out great
I was wondering why he wrapped it myself.
My third brisket was better with a dry brine, also made the cooking day easier by just popping it in the smoker.
A more interesting experiment might be to try your standard method with the long rest and pit it against a 24-hr dry brine and a short rest, a la Snow's BBQ method.
Okay, Im trying for the first time to do smoke a brisket.
After the brisket is done, how long do i have to wait before i can eat a peice. 30mins? 1 hour
well thats not dry brining more like a really short time cure, now that will be one heck of a experiment try curring a brisket using the equilibrium method for a mouth then cooking it
Wrapping it in plastic isnt really dry brining though is it? The water needs a place to sweat out to.
The salt increased as you went because you had salt on the board and your hands from handling the brisket. Just salt the tallow and as you slice and then use tallow it will add salt to each bite.
Wait I’m confused. Brining = more juicy.
Extended hold = more brining = dry?
Question, been having a bit of a rough go with getting the brisket to be super juicy after about a 15hr hold. AAA, commercial warmer, both wsm / offset, same dry flat. Usually salt, pepper night before left unwrapped in the fridge. 250-275 until 195. Thoughts?
A local joint cooks theirs to probe tender then rests to 160 then wraps in butcher paper and plastic wrap before holding at 150 until service the next day. I tried the same method and it was pretty darned juicy.
@@geezlouise99 Any idea how long they might be holding for before serving?
@@Jay7878.at least 12 hours. They said up to 24 hours
Have you ever tried a wet brine on a brisket?
I brined one once and it turned out like corned beef. Yuck
Oklahoma Joe, not. Canadian alert. He has a pro-ses.