Brisket Brine Recipe | Dry Brine For Beef Ends
0:53
YouTubePit Wizard
Brisket Brine Recipe | Dry Brine For Beef Ends
We used this as a brisket brine for our smoked beef ends, but the recipe is so versatile you can use it to dry brine turkey, or as a pork brine, or even a steak brine. Our channel is dedicated to all things food, fire, beer, and outdoors! Join us as we share the best outdoor cooking tips and tricks, and demonstrate a variety of outdoor cooking ...
4K viewsApr 7, 2024
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Why your brisket is DRY Your brisket might not be dry because you “overcooked” it… it might be dry because you finished it TOO HOT. As brisket climbs above 200°F, the muscle fibers tighten harder, squeeze out more moisture, and the flat starts drying out fast. That’s why I’ve been experimenting with pulling briskets around 195°F while they’re still slightly tight… then holding them at 150°F for 18 hours to slowly finish rendering collagen without blasting the meat with high heat. The result? A b
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