Cooking Brisket in 10lbs of Salt

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Cooking Brisket in 10lbs of Salt

Going into this I had one major concern. Will the brisket be unbearably salty? In prior experiments this was not the case. I’ve done it with fish, and more recently an elk loin, and each time it came out perfectly seasoned.

This time was different due to the long 12 hour cook. My thought was that exposing the meat to salt for that long would certainly ruin it, but I’m surprised to say that it was actually just about perfect. Maybe slightly saltier than I’m used to on the thinner areas, but it still was not bad.

Something I’d recommend is to get the brisket in the smoker as quickly as possible once it’s covered in the salt. My feeling is this will prevent too much salt from penetrating.

The other major take away is that, whether you decide to cover your next brisket in salt, you should DEFINITELY try injecting it with its own rendered fat. This was a regular choice grade brisket, and I kid you not it was juicier than anything I’ve made in the past (including a Wagyu A5 brisket). However make sure to let the tallow cool down before you inject it, and also give the brisket a long rest (like 3hrs +). Let me know if you try it!

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