Description
Ever wonder how those pitmasters get their brisket so darn juicy and flavorful? It’s not magic; it’s the brine! This simple recipe is your secret weapon to achieving brisket nirvana. We’re talking about a tender, melt-in-your-mouth experience that will have your friends and family begging for more. This brine is easy to make and uses common ingredients you probably already have in your pantry. Get ready to elevate your brisket game to a whole new level!
Equipment:
- Large stockpot or saucepan
- Large non-reactive container (food-grade plastic or glass) to hold the brisket and brine
- A heavy plate, gallon jug of water, or other clean, heavy object to keep the brisket submerged
- Whisk
- Measuring cups and spoons
Ingredients
Units
Scale
- 1 gallon (16 cups) of cold water, divided.
- 1 cup kosher salt
- 1 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 4 cloves garlic, smashed
- 1 medium yellow onion, quartered
- 2 tablespoons black peppercorns, coarsely cracked
- 4 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (This is the unique element!)
- Optional: 1 tablespoon pink curing salt (Prague Powder #1) – Use this only if you’re familiar with curing salts and understand their proper use. It can enhance color and preservation, especially for longer smokes.
Instructions
- Get Things Started: In your stockpot, combine 4 cups (one quart) of the water with the kosher salt and brown sugar. The sugar and salt are going to need a little help to dissolve.
- Heat it Up: Bring the mixture to a gentle simmer over medium heat, stirring frequently until the salt and sugar are completely dissolved. You are not trying to boil it.
- Flavor Bomb: Add the smashed garlic, quartered onion, cracked peppercorns, bay leaves, thyme, and smoked paprika to the pot. Stir well to combine.
- Infuse and Cool: Remove the pot from the heat and let the brine steep for about 15 minutes. Then, add the remaining 12 cups of cold water and the Worcestershire sauce. This will help cool it down quickly. You need the brine to be completely cool before adding the brisket.
- Brisket Bath: Place your brisket in your large non-reactive container. Pour the cooled brine over the brisket, making sure the meat is completely submerged. If the brisket wants to float, use a heavy plate, a gallon jug filled with water, or another weight to keep it fully underwater.
- Chill Out: Cover the container tightly and place it in the refrigerator. Let the brisket brine for at least 12 hours, or approximately 1 hour per pound of brisket. Don’t rush this step.
- Rinse (Optional): After brining, remove the brisket from the container. Some folks like to give the brisket a quick rinse under cold water to remove any excess surface salt, but this is optional. Pat the brisket dry with paper towels.
- Cook it Up!: Your brisket is now perfectly brined and ready to be cooked according to your favorite recipe, whether it is smoking, oven-roasting, or slow-cooking.
Notes
- Why Smoked Paprika? Most brisket brine recipes don’t call for smoked paprika. Adding this ingredient subtly enhances the smoky flavor profile of the brisket, giving it an extra layer of depth that complements the cooking process, especially if you’re smoking it. It’s a small change that makes a noticeable difference.
- Don’t Over-Brine: Brining for too long can make the meat too salty and affect the texture. Stick to the recommended brining time of about 1 hour per pound.
- Food Safety: Always keep the brining brisket refrigerated below 40°F (4°C) to prevent bacterial growth. Use a meat thermometer to be sure.
- Trim or Not to Trim: Whether you trim the fat cap on your brisket before brining is a personal preference. Some fat is good for flavor and moisture, but too much can impede the cooking process.
- If you are pressed for time a good rule of thumb is to allocate 1 hour of brining time per pound of meat.
- Remember to fully submerge the brisket in the brine. This is important for an even brine distribution.
Nutrition
- Serving Size: (per serving, brine only)
- Calories: 50
- Sugar: 12g
- Sodium: 2300mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg