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That $60 brisket I ruined by trimming too early
I lost a whole prime brisket because I trimmed the fat cap and seasoned it the night before. The salt pulled out too much moisture and it came out dry as cardboard. Has anyone else had this issue with overnight prep?
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ninaowens1mo ago
Keep the salt lighter and add more pepper if you want to do a long dry brine. The fat cap also needs to stay thick, maybe an inch or more, to protect the meat from the salt. Next time try a marinade or binder instead, that keeps the moisture in better.
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diana6171mo ago
Reminds me of the time I used way too much salt on a brisket and my dog wouldn't touch it.
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phoenixw111mo ago
That 1 inch fat cap tip is honestly making me rethink everything. I used to trim brisket way too lean because I thought fat was just wasteful, but now I see how it protects the meat from drying out. Your point about the salt getting into the meat during a long brine makes so much sense too. I always wondered why my briskets came out tasting like a salt lick even when I went light on the rub. Guess I was just asking for trouble with those thin trims and heavy salt.
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