Traeger Kitchen. Brined Smoked Brisket. Prep Time 20 Minutes. Cook Time 7 Hours. Pellets Mesquite. Ingredients How many people are you serving? Units of Measurement:. Steps 1. Dissolve salt and sugar in 6 quarts boiling water. Add 6 cups ice then let it cool. Place the brisket in the brine and cover. Leave brine in the refrigerator overnight. Some chefs also like to add a cup or two of brown sugar.
Stir the mixture until the salt is completely dissolved. Let it cool slightly, then add the remaining water, which should be as cold as possible.
You may need to put a heavy plate on top of the meat to allow it to fully submerge. Place the container in the refrigerator. Let the brisket sit in the brine for about 1 hour per pound of meat. Remove the brisket from the brining solution. Smoke the brisket according to your chosen recipe. As an alternative, you might consider dry brining the brisket. It also eliminates the extra step of boiling the water and salt solution beforehand. Kosher salt is made of coarse flakes that are ideal for drawing out moisture.
Pat the meat dry with paper towels and set it on a clean work surface. Rub the surface of the brisket all over with the salt, taking care to massage it into every crevice. Place the brisket on a wire rack set inside a large rimmed baking sheet. Set the tray on the bottom shelf of the refrigerator. Leave it undisturbed for at least 2 hours, preferably overnight. We would recommend letting the brine do its work for 12 to 24 hours, particularly if the brisket is large. Making your own spice rub is an easy way to avoid over-salting the brisket.
Some table salt contains iodine and other additives to prevent the formation of lumps. Kosher salt is a popular choice of salt among pitmasters because it has large granules and no iodine.
Kosher also uses anti-caking agents to prevent the salt from lumping together. Sea salt can be viewed as a bit of a marketing gimmick and contains other minerals such as calcium, potassium and magnesium. Never use curing salts on your brisket, because they contain preservatives.
Save the curing salts for your bacon. Brining your brisket before smoking will help prevent the meat from becoming dry. To get a moist and tender brisket, there are a few things that you need to get right.
First, the brisket needs to be cooked low-and-slow. Second, if the brisket has no marbling, then it will probably be dry. Unless you are making corned brisket, avoid wet brining brisket because you will lose too much flavor. When beef soaks in a wet brine solution, it can dilute the meat flavor. Wet brines work well with poultry and pork, but not beef. Choosing a brisket with good marbling will help the meat stay moist. Marbling is the fatty striations that are found in the meat, and these fatty streaks will melt when cooking.
When the fat melts, it will render into the meat, adding moisture. Meat is graded and given a marbling score between 3 and A lower grade of beef will have a marbling score of 3, and a higher quality brisket such as Wagyu will have a score of Wrapping is one of the most important steps in the smoking process.
Wrapping the brisket with aluminium foil or butcher paper with prevent the meat from drying out. The wrapping will create steam, which will keep the brisket moist.
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