The Smokehouse Wall

Brisket Brine

This is just a base brine. Depending on the season I’ll add different spices to get a specific flavor:

2 cups coarse kosher salt

1 gallon juice or stock

1 gallon water

1/4 cup minced garlic

1/8 cup dales marinade or Worcestershire sauce

salt the bottom of your bring container with roughly 1 cup salt then place brisket on top (fat side down) cover liberally with remaining salt, garlic and Dales/Worcestershire sauce. Let sit 10 minutes then add juice and water.

That is the basic brine I use for all my smoked beef/venison. I’ll post the poultry version separately since no 2 birds brine the same in my opinion.

 

SeaBear Smokehouse