Dry Brine Brisket: The Simple Method for Juicy, Flavor-Packed BBQ
Learn how to dry brine brisket the right way for deeper flavor, better bark, and juicier results. Simple steps, timing tips, and smoking guide included.
Ingredients
- Whole beef brisket
- Kosher salt
- Freshly cracked black pepper
- Garlic powder
- Smoked paprika
- chili powder
Instructions
Step 1: Trim with Purpose
- Place your brisket on a large cutting board and remove excess surface fat, leaving about ¼ inch intact. Too much fat prevents seasoning penetration, but too little risks dryness.
Step 2: Season Generously
- Be bold. Salt confidently. Sprinkle kosher salt evenly across every surface of the brisket. Follow with pepper and any optional spices.
Step 3: Rest Uncovered
- Place the brisket on a wire rack over a baking sheet and refrigerate for 12–24 hours. Air circulation helps dry the surface, creating that prized bark later.
Step 4: Bring to Room Temperature
- Remove the brisket from the fridge about 45–60 minutes before cooking. This promotes even heat distribution and smoother cooking.
Step 5: Smoke or Roast Low and Slow
- Low heat wins. Always. Cook at 225–250°F until internal temperature reaches about 195–203°F. This can take 8–12 hours depending on size.
Step 6: Rest Before Slicing
- Wrap loosely in butcher paper and rest at least one hour. This allows juices to redistribute. slicing too soon ruins all your hard work.
Notes
Nutritional Information
(Per 4 oz Serving Approx.)- Calories: 280–320 kcal
- Protein: 24–28g
- Fat: 20–24g
- Saturated Fat: 8–10g
- Sodium: Varies based on salt usage
- Iron: 15% of daily recommended intake