Brining is an excellent way to keep brisket moist and flavorful when cooking. There are a few key ingredients needed to make a simple brine that will infuse the meat with flavor and make it incredibly tender. Here’s what you need to know about brining brisket.
Why Brine Brisket?
Brining works by allowing the meat to soak in a seasoned saltwater solution before cooking. This serves a few important purposes:
- It keeps the meat moist – The salt in the brine seasoning helps the meat retain moisture during cooking by dissolving some proteins on the surface.
- It adds flavor – The seasonings in the brine penetrate deep into the meat to make it more flavorful.
- It tenderizes – The salt break down muscle fibers, making the brisket more tender.
Overall, brining makes brisket end up more moist, tender and flavorful compared to cooking it without brining first. It’s especially helpful for leaner brisket flats.
Simple Brisket Brine Recipe
Here is an easy brine recipe and how long to brine brisket:
Ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 gallons cold water
- 2 tablespoons black peppercorns
- 4 bay leaves
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
Instructions:
- Combine the salt, brown sugar and spices in a pot with the water. Bring to a boil to dissolve the salt and sugar.
- Remove from heat and let cool completely.
- Place brisket in a large ziplock bag or container.
- Pour brine over brisket until completely submerged.
- Let sit in the fridge for 8-12 hours, flipping occasionally.
- Remove brisket from brine, rinse if needed, pat dry and proceed with your cooking method.
This makes enough brine for a 4-6 lb brisket. You can double or triple the brine ingredients for larger briskets. The salt, sugar and spices infuse the meat with tons of flavor.
Tips for Brining Brisket
Follow these tips for best results when brining brisket:
- Use kosher salt – The larger grains penetrate the meat better.
- Brown sugar adds flavor.
- Cool the brine completely before adding brisket.
- Brine for 8-12 hours, no longer than 24 hours.
- Keep brisket submerged the entire time.
- Rinse brisket after brining if the brine is very concentrated.
- Always pat the brisket dry before cooking.
Brine Ingredient Substitutions
You can customize your brisket brine with different seasonings. Consider these substitutions:
| Original Ingredient | Substitution Options |
|---|---|
| Kosher salt | Table salt, sea salt |
| Brown sugar | White sugar, maple syrup, honey |
| Black peppercorns | Mixed peppercorns, jalapenos, red pepper flakes |
| Bay leaves | Rosemary, thyme, sage |
| Cumin | Paprika, chili powder, garlic |
| Coriander | Mustard seeds, fennel seeds |
Feel free to experiment with ingredients like garlic, onions, citrus zests, Worcestershire sauce, soy sauce and pickling spices.
How Long to Brine Brisket
The ideal brining time for brisket is 8-12 hours. Here are some brining time guidelines based on size:
- 4-6 lb brisket – 8 to 12 hours
- 8-12 lb brisket – 12 to 18 hours
- 14-18 lb brisket – 18 to 24 hours
You never want to brine for longer than 24 hours or the meat can become too salty. If you need extra time, keep it in the fridge and let the brining continue.
Brining Brisket Flat vs Point
You can brine both the flat or point sections of a brisket. Here’s how brining impacts each cut:
Brisket Flat
- Tends to be leaner and can dry out
- Benefits from brining to add moisture
- Brining time 8-12 hours
Brisket Point
- Naturally well-marbled and moist
- Brining adds flavor
- Brining time 8-10 hours
Flats need the moisture while points need the flavor infusion more. Adjust brining times as needed.
Dry Brine vs Wet Brine for Brisket
You can brine brisket using a dry or wet brining method. Here’s how they compare:
Wet Brine
- Submerges brisket in seasoned liquid
- Adds more moisture to the meat
- Infuses seasoning throughout
- Needs 8-24 hours to brine
Dry Brine
- Coats brisket in a salt/seasoning mixture
- Draws out moisture then reabsorbs it
- Creates a seasoning crust
- Only needs 1-2 hours
For most briskets, a wet brine is recommended. But a quick dry brine can add great flavor when you’re short on time.
How to Cook Brisket After Brining
Brined brisket can be cooked using any standard brisket method. Here are some options:
- Smoking – The most popular cooking method. Brining ensures it stays moist.
- Braising – Cook in broth at 300°F until tender.
- Roasting – Season and roast at 325°F to an internal temp of 195°F.
- Grilling – Quick grill over high heat for 20 minutes, flipping occasionally.
The brined brisket can also be cooked low and slow in a slow cooker. Remove brisket from brine, rinse, pat dry, and cook as desired.
Brined Brisket Storage
Here are some guidelines for storing brined brisket:
- Store brined brisket in the fridge up to 2 days.
- To freeze, allow to thaw just until still icy, then refreeze up to 6 months.
- Keep frozen brisket well-wrapped to prevent freezer burn.
- Thaw brined brisket overnight in the fridge before cooking.
The brine helps extend the shelf life but brined brisket is still best when cooked shortly after brining.
Common Brined Brisket Mistakes
Avoid these mistakes when brining brisket:
- Not chilling the brine – Brine must be fully cooled before submerging brisket.
- Using too little brine – Brisket should be completely submerged.
- Over-brining – Don’t brine for longer than 24 hours.
- Not rinsing – Rinse very salty brines off before cooking.
- Forgetting to dry – Always pat brined brisket dry before cooking.
Frequently Asked Questions
Can you over-brine brisket?
Yes, you can over-brine brisket. Leaving it too long (over 24 hours) can make the meat overly salty. Stick within the recommended 8-24 hour brining times based on size.
Should you rinse brisket after brining?
If the brine is very concentrated, it’s a good idea to briefly rinse the brisket under cold water after removing from the brine. This removes excess surface seasoning and prevents the meat from being overly salty. Pat it completely dry afterward.
Can you inject a brined brisket?
It’s best not to inject brined brisket, as it already has a lot of seasoning and moisture infused from the brining process. Injecting on top of brining can make it overly salty.
Does brined meat cook faster?
Brined meat does not necessarily cook faster. The brining allows it to stay moist during cooking but does not speed up the cooking process itself. Cook brined brisket using standard cooking times.
Conclusion
Brining is a simple process that results in incredibly flavorful, tender brisket every time. Use this guide to learn how to make the perfect brisket brine. Customize the brine to your tastes. Brined brisket works wonderfully smoked, roasted, braised or grilled. Just be sure not to over-brine and always rinse and dry the meat properly after brining. Follow these tips and your brisket will turn out perfectly juicy and packed with flavor.