To brine or to inject brisket

Codered1080

New member
Peple have said best way to make my brisket flat moist is to brine it but iv read that its pretty much making corned beef is this true or false any suggestions
 
I no a few ppl reccomended a simple brine but i like reading facts about the meat great artical thats i think i will try the brine
 
Here's a flavorful brine that I use on pork and briskets, that a few folks seem to like:

Brine for Boston Butt (and Brisket)

About 12 hours should be plenty for a flat, if it's in the 6-8 lb range.  Personally, I like packer-cut briskets (whole, with the flat and point), but this brine will help a flat.
 
I agree this brisket was a gift lol and the outsiders (nonsmoker) dont really no the diffrence but i nevertheless when life hands u lemons u smoke a brisket flat... :)
 
I feel like brining draws some moisture in and seals the outside of the meat.  I believe that injecting takes it to the next level. 
 
Get some of this goodness. After the brisket is removed from the "bath"...strain it and rub all the remaining chunks of goodness on your brisket.....

http://www.sweetwaterspice.com/collections/all/products/ancho-y-chipotle-brisket-bath
 
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