Any of you guys dry brine your brisket prior to smoking it?

Doing a little research into this. I see that some people prefer to dry brine their briskets for up to 48 hours prior to smoking.

Any thoughts?

If I plan far enough ahead I will dry brine, but more often than not I am seasoning the bricket right before tossing onto the smoker.

ATL Aggie said:

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If I plan far enough ahead I will dry brine, but more often than not I am seasoning the bricket right before tossing onto the smoker.

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This is something I have been thinking of trying, too. Out of curiosity, have you noticed much difference when you dry brine vs not?

ATL Aggie said:

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If I plan far enough ahead I will dry brine, but more often than not I am seasoning the bricket right before tossing onto the smoker.

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This is what we do and to be honest we've had nothing to complain about. Briskets are very tasty, nice bark, and extremely juicy.

Guess I'm just curious if dry brining adds anything to it?

4 said:

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ATL Aggie said:

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If I plan far enough ahead I will dry brine, but more often than not I am seasoning the bricket right before tossing onto the smoker.

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This is what we do and to be honest we've had nothing to complain about. Briskets are very tasty, nice bark, and extremely juicy.

Guess I'm just curious if dry brining adds anything to it?

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I cant say definitively that dry brining produces better tasting brisket. There are too many variables and I havent tested the theory. You would have to sample them side by side to be able to make a determination but I dont cook brisket often enough to be able to do that. Maybe that will be my sons science fair project next year?

I think I read somewhere that you should dry brine with salt only, then add whatever additional seasoning you want shorlty before tossing onto the smoker. I have been pleased with the result when doing that. But like I said, more often than not I apply my rub (just salt & pepper is my preference) right before smoking and am usually very happy with the result.

I don't think you are going to see an appreciable the difference either way.

Most of the time I plan ahead and will trim the brisket, season with salt & pepper, and then wrap with cling wrap a day or two in advance, so in effect dry brining a bit. Sometimes I do all of it the morning I'm throwing it on the pit. Never seen much difference and I don't think you will either.

Trimming, fire management, pulling at the right temp, and the rest are more important to a successful brisket IMO.

All else being equal, adding some dry brine time will make the interior juicier and more tender. The salt is dissolved and absorbed into the meat through osmosis and starts breaking down the protein structure which then holds in moisture. The surface of the meat dries, which then creates better bark. Ideally it's best to dry brine around 12 hours before smoking.

That's the theory at least. There are certainly lots of other variables that affect juiciness, flavor, tenderness and the like. But the science behind dry or wet brining works on not just brisket, but all meats.

I dry brine with salt & pepper for at least 12, but not more than 24 hours before smoking.