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I left a brisket dry brine on for 48 hours instead of my usual 24 and the texture was completely different, not sure if it was better or worse.
The outside got almost jerky-like and super dark, but the inside was still tender, so I'm curious if anyone else pushes their dry brines past a day and what you think the sweet spot is.
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ben43610d ago
Ever wonder if the type of salt matters for those long brines? Ivan's turkey story is a perfect example of how it can go too far (a total puck, ouch). I've found that with brisket, going past 24 hours with a fine table salt just pulls out too much moisture too fast, making that leathery crust. But using a bigger kosher salt flake seems to slow things down a bit, letting the inside stay tender longer before the outside turns to jerky. For me, the sweet spot is still right around 18-24 hours max, anything more and you're just curing the outer inch.
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