Savory, sweet, spicy, & spices + herbs. Beef brisket by itself is so flavorful and if done right it barely needs any seasoning at all. Most homemade rub recipes will have salt in the ingredients, but dont include the salt to ensure you have complete control of all the flavors. Carrie, My hubby is Type 2 diabetic. It truly is a "set it and forget it" technique. And thank "YOU" for the feedback. If you try to hurry the process along..the magic will not happen. Cover with a layer of sliced onion. Control the amount of salt by adding it separately. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. After that a beer braise would be my next step. If it is soft and your finger doesn't have a problem penetrating, it's ready! Believe it or not, but some salts are saltier than others, so make sure you follow the ingredients correctly. Brined two 6 lb chickens for 12 hours, then took them out of the brine, rinsed them off, dried the skin and let them sit in the fridge for the salt to equilibrate for 4 hours, then rotisseried them. Stevia is goodexpensive. Prepare the Smoker: While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. The real brisket experts over in Texas do it all the time. In the future, take your brisket and season it literally JUST BEFORE you smoke it. Whew! You simply CANNOT rush this process and try to hurry it up to arrive faster at the 190 desired end point. The fat that does not melt away will become "to die for" good tasting..but, very unhealthy to eat too much of it. Keep the rub spices in a designated box, separate from all the other spices in the kitchen. The more fat that is converted within the meat fibers..the BETTER and more intense the flavor. The best form of brining for brisket is a dry brine. Yes, this includes setting the alarm for 2 a.m. to stoke the fire and add wood. I've been grilling and smoking my whole life and I'm always looking to try new techniques! There are very specific reasons for doing it this way. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Before you assume that the entire brisket is too salty, take a bite from a slice thats been taken from the center, as it will give you the most balanced sample.Its possible that the bark or exterior of the brisket simply contains too much salt, but the inside is perfectly balanced. TOP TIP: Serve any delicious leftovers in a bagel with lashings of hot mustard and pickled cucumbers. Its not uncommon to mistake a teaspoon and a tablespoon. These are affiliate links, so if you decide to purchase any of these products, Ill earn a commission. Chances are, it will be perfect the way it is. One last way you can quickly salvage shredded brisket thats been overly salted is to use the meat for tacos. Dr. supposedly ran bloodwork and said he was fine. Add additional coals and water as needed to maintain temperature and moisture. Her loss.) document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Amazon Associates Disclaimer: As an Amazon Associate I earn from qualifying purchases. Your email address will not be published. You should be able to find kosher salt at your supermarket, but if not, you can buy it online. And really wrap it tight, because mine leaked a bit and I had to clean out the fridge before I started cooking. Thank you all for your help. Peel and quarter the onions, then add to the pan with cold water. So if your brisket is still whole, dont pop the cap on a jug of apple cider or any other types of vinegar, and try the basting or roasting methods first. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. Again, the best practice is to eliminate the salt from everything else and salt the brisket separately when pre-brining. Although it can help the meat stay moist, tender, and savory, it can also increase the salt levels in the brisket as the brine penetrates into the meat. There are more effective remedies to try. He walks a lot on his current job but it is very long hours and stressful which seems to be the cause of his high blood sugar. It also keeps the bark from getting soft due to wrapping. Corned beef brisket is a salt-cured brisket, which is naturally heavily salted due to this process. But the point remains: youve got one salty brisket and youre wondering what to do, if anything, to salvage it. Instructions. You shouldnt need more than 1/2 teaspoon of salt per pound when you season the brisket. Next, place the brisket in a Dutch oven with enough water to cover. The best practice is to eliminate salt from everything else and apply it separately. Bring the temperature between 225 and 275 F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke. Is there anything that can be done to make it delicious? Invest in a good injector kit, and make sure to distribute the mixture evenly, using a grid pattern. Find the Right Kind for You, Roots of Style: Pueblo Revival Architecture Welcomes Modern Life, My Houzz: Remodeling Modernizes a Neoclassical Dutch Home, Spring Garden Ideas From Colonial Williamsburg, Choosing Paint: How To Pick the Right Gray, Blast from the Past - 40 Clove Garlic Chicken. I would explore all other options before sacrificing the bark, but if you do have to, then I would always recommend slicing off the bottom layer of the brisket as it tends to not be as prominent and beautiful as the top layer. Cook, stirring every 20-30 minutes. IMO, apple wood is the best flavoring wood to use in an electric smoker. The seasoning will be more intense around the edges of the brisket. Although you may be hesitant to remove some of the bark as its arguably the best part, it will help reduce the overall saltiness and make the beef brisket much more palatable.I would explore all other options before sacrificing the bark, but if you do have to, then I would always recommend slicing off the bottom layer of the brisket as it tends to not be as prominent and beautiful as the top layer. Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. His vision had been bad but he did not tell me. I was raised by a Jewish mom, but we didn't celebrate all the high holidays. Cover and smoke according to your recipe, or 4 to 5 hours until the brisket reaches 185F to 190F and is tender. . I took the whole roasting pan filled with broth and drippings and put it in the freezer to do its fat-skimming work. Always comes out fork tender good. Alternatively, add sliced vegetables and cook until the vegetables are tender. He loves potatoes, rice, etc. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? I've bought the most delicious smoked brisket from Whole Foods at their smoked foods self serve station and wanted to duplicate it. How to Remove the Burnt Taste From Roast Beef, The Kitchn; Recipe Rescue! You can check them out here: Thanks for checking out this article. If you choose to use a commercial rub (because who doesnt love a nice flavorsome rub), then just be sure to control the salt content of all other steps in the preparation and serving of the brisket. Place the salt, pepper, and garlic powder in a small bowl and stir to combine. cup coarse black pepper, cup coarse salt, cup paprika, 2 tablespoons garlic powder. Brisket Marinade: The best injection solution on the market is the Butcher BBQ Brisket Injection. So, I had given up and left the brisket cookin' to the menfolk on the bbq. I found this great rub recipe through How To BBQ Right. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender. Using too much of a binder and rub can also stop the. 1/4 cup garlic powder. Your email address will not be published. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. You can completely control the amount of meat per sandwich, as well as the accompanying ingredients to make a well-balanced brisket sandwich. (If your finished stew has a puddle of oil on top, strain off all the liquid and chill it. Control the amount of salt in the brine and apply it separately. brisket was terrifying to me. 39. r/BBQ. This will tenderize and season the meat like a less fussy dry brine. It turned out tender and very good - not dry at all. It could turn out too dry or chewy from over-cooking or bitter from excess smoke. You can check out the TP19 on Amazon here. Be extra careful when adding salt in other areas such as brining, marinading, injecting, spritzing/mopping, etc. Choose the best option that complements your meal then try to correct the flavor. ! #staysalty #callofduty . Transfer the corned beef to a cutting board to rest for 10 minutes. If youve sampled a few slices and found that the first salty bite was not a fluke, put the remainder of the brisket in a roasting pan with about 1/2 cup of water or unsalted beef broth. Mix together beer, chili sauce, and brown sugar in a medium bowl. It was two of the eight roasting pans at the stores that actually was stovetop-to-oven safethe other was All-Clad, both stainless steel and non-stick for bothwhich will come in handy for other stovetop-to-oven braises like a leg of lamb for Easter. I always wrap everything up with Kosher salt, as it helps to keep moisture in, and adds a little flavor. Transfer the foil-covered roasting pan to the oven and braise the brisket for 6 to 7 hours (about 40 minutes per pound). Make your own rub and eliminate the salt from the recipe. Remember: If the meat doesnt have quite enough salt, you can always add more later on. Olive oil is one of the most popular brisket slathers and contains no salt. red pepper flakes. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. Even the binder that you apply to your brisket prior to adding the rub could contain salt, so be aware. Reduce heat to medium. Kosher salt such as Morton is the best salt to use when preparing brisket. Just to say "thank you" for your cooking instructions. Try some of the different herbs and spices in the pantry to see which combination works for you. In most cases, one light layering of dry rub across the whole brisket will be within limits and wont cause an overly salty taste. This is a particularly good choice if you plan on using your leftovers to make brisket tacos. I followed a recipe in the Summertime issue of Cook's Illustrated exactly; a 2 hour brine, a salt/sugar rub, 3 hours indirectly over hickory chips, more time in the oven until 195 degrees, seriously, I followed the directions scrupulously and it's jerky: tough and salty. Add the carrots, potatoes, celery, and onion over top. For more brisket troubleshooting, check out some other articles on Meat Smoking HQ. Flipping 6 lbs. The . After thickening the sauce, the brisket warmed through, and dinner was served with the creamiest mashed potatoes I've ever had, and green beans for color and health. Once the rub is ready, sprinkle on the surface of the meat and rub it evenly on all sides. Remove any salt residue from the surface using paper towels. Discovered it during a physical for a new job in 1998; blood sugar was over 400. I don't have a pressure cooker C., but I will put in the oven with some as of yet undetermined liquid. The best way to avoid salty brisket is to season the meat correctly in the first place. And that's why I am suspicious of recipes I fine in a magazine.Linda C. Put it in a container, cover completely with cold water, cover the container and refrigerate overnight. While commercial spice rubs can excite the taste buds and create a beautiful black or mahogany bark, too much can lead to an excessively salty brisket. I just pray I don't come up with itIf I do not have my chocolate occasionally, they will have to lock me up! if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-2','ezslot_10',114,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-2','ezslot_11',114,'0','1'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-2-0_1');.large-mobile-banner-2-multi-114{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}Ever since I started making my rub, I like to keep the rub spices in a designated box, separate from all the other spices in our kitchen. I over-cooked my brisket a bit so it was more shreddy than beautifully sliced, but it disappeared so fast from the platter that it didn't matter. Preheat the oven to 325 degrees F (165 degrees C). CI is usually quite trustworthy for my taste buds too. The external and internal fat whithin the brisket is "magically" broken down into a "sweet" tasting chemical sugar that only occurs at certain low temperatures. Although this is getting a bit technical if you want to keep it simple just use your dry rub a bit more conservatively. Experiment with different recipes and use rub shakers to make different batches. First drug they gave him brought it down quicklycutting back on sugary soft drinks made a big difference until we discovered he could not use aspartame because it was causing him to have numerous vertigo attacks. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. However, if you injected the meat with a salty marinade, salted butter, salty stock, or a salty broth, then it could ruin your meat. For more detailed instructions, go to my beef brisket recipe. Try a piece of brisket with each of the sauces you have in your pantry and work out which one pairs well and serve that generously with your brisket to help counteract the saltiness of the brisket. Brisket sandwiches are also a prime choice when youre serving brisket to large crowds. Here is everything you can do to fix salty brisket once its already been cooked, whether its a smoked brisket, or cooked in the instant pot or slow cooker. Use a lighter hand with the seasonings at first, and keep experimenting until you find the right balance of flavors. How To Make Salty Slime With Only TwoIngredients satisfaction, slime, most satisfying video, relaxing video,satisfying video to make you sleep, kinetic sand . The guide of teaspoon of salt per pound of brisket can be followed even if you are using a commercial rub. Read on to find out how you might salvage your hard work. Smoking is an art, no doubt about it, and everyone likes theirs differently. STEP TWO: It will take about 3 hours for 2 pounds of brisket fat to render. As far back as I can remember, I was hanging meat in the smokehouse. How to Make the Best Brisket (and Why It Makes Excellent Leftovers), All Cast-Iron Pan Obsessives Need This Scrubber Immediately, Make Chilled Soba Noodles for Easy Lunches and Fuss-Free Dinners. Then pat dry the brisket. 1. I'm trying to learn how to brine foods appropriately. Cook and stir until translucent, about 5 minutes. Cumin has a warm, toasty flavor that can range from sweet to bitter, depending on what its combined with. We realized after the fact that the dr. who gave him the steroids did not realize he had Meniere's nor did an ENT dr who ran an MRI to see if he had a tumor in his ear. I am fascinated by food science. But I was ready to tackle my fears when I saw the new brisket recipe from 2017 Top 50 Restaurant Mamaleh's in our December issue. Recalling that the exterior of the bark of the brisket will always be the saltiest, its best to sample a proper slice first as this will give the best balance of flavor. 2 Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. Other dishes you can use your salty brisket for include stews, brisket, and egg breakfasts, and, of course, chili. Peggy. This means if youre using a rub with salt in it already, you may wish to avoid salt in any other of the brine, marinade, injection, or sauce you add. The rub plays a role in the barks development and gives the meat a nice crusty layer on the outside of the brisket. And believe me you don't want to miss the magic. Preheat the oven to 200 degrees and set the brisket inside for about 30 minutes, turning the slices halfway through. Today we look at an important question to consider when locating your television: How high should you set it? Step 4 Putting BBQ sauce on a properly smoke-cooked brisket (i.e. Spread the pepper mixture evenly across a large baking sheet. Making your own rubs is the best way to control exactly how much salt you are adding to your brisket. This is the best way to learn how a new rub or seasoning mix influences the flavor without causing a salty brisket. The ThermoPro TP20 is an Amazon Best Seller because its the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. Control the amount of salt in the mop sauce and apply it separately. DO NOT brine nor season your brisket the night before. Bring to the boil, reduce the heat to low and simmer for 2 to 2 hours 30 minutes, or until tender. Advanced Thermometer and Automatic Temperature Controller: Once youre ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. Once youve assessed the flavor, you can effectively fix salty brisket by pairing it with a spicy or sweet sauce or serving it with complementary sides like coleslaw or other unsalty dishes. Once you have brined your brisket, be careful not to use a salty rub. "Magical" chemistry related things will happen to the fat and collagen when you cook it this way. A dry brine is fairly straightforward. Place the brisket in a large pan and cover with cold water. Continue with Recommended Cookies. So, I know a thing or two about chemical reactions. We suggest rosemary and thyme, which have earthy notes that complement the sweetness of the beef. However, flavor is all about balance. Season the brisket with the salt mixture. One of the first briskets I smoked was way too salty, but we didnt notice the saltiness while eating it in a brisket sandwich with coleslaw. Just be aware, Try some of the different herbs and spices in the pantry to see which combination works for you. If you are after some good pre-made rubs, check out Harry Soos Amazon store. Editor's Tip: While "fall-apart tender" is often used to describe brisket, you don't . Those very "flavorful" and "tenderizing" chemical reactions will not occur to any great extent by cooking it any other way. Melt butter in a saucepan over medium heat. Afterward, you bring it back to the stovetop to thicken the sauce. Some recipes will glaze the meat in a barbecue sauce at the end, but this is more common with ribs. Meat has always been a huge part of my life. In a small bowl, stir together the pepper and salt. Dont try dribbling it or hitting the brisket with squirt bottles. When it comes to seasonings there are the four s. Preheat the oven to 300F. One last way you can quickly salvage shredded brisket that's been overly salted is to use the meat for tacos. That is also the whole idea behind sous vide cooking. Your email address will not be published. That way, youll be able to tinker with the recipe until you find the right blend of flavors. Okay, maybe don't totally forget about it, but a few days before you cook your brisket, heavily salt it, and store it tightly-wrapped in plastic wrap in the fridge. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Most barbeque rubs contain a lot of salt, which means the brisket will get a double salt layer if you also brined the meat. How To Use Brisket Rub Simply sprinkle this rub generously your meat, and rub it in to help it stick. DO NOT brine nor season your brisket the night before. A nice hot chili sauce will divert everyones attention away from the saltiness. You can find the article here: The Best Rub Recipes For Brisket.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-1','ezslot_8',113,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-1-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-1','ezslot_9',113,'0','1'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-1-0_1');.large-mobile-banner-1-multi-113{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}. Thankfully, it wasn't as scary as I thought it would be, and it turned out so well that my family of five ate the entire thing over the course of a few days. If worst comes to worst, you can cut your losses and remove some of the bark to reduce the saltiness.Here is everything you can do to fix salty brisket once its already been cooked, whether its a smoked brisket, or cooked in the instant pot or slow cooker. It also helps the meat form that all-important crust that will develop into a crunchy bark. Used a brine that had 225 gm of salt per gallon, plus some sugar and herbs. If youre already using a salt-heavy rub like most commercial dry rubs then you may want to go for a nonsalty binder like olive oil or go without a binder at all. WARNING: Don't Eat Popeyes Spicy Fish Sandwich #shorts. Your email address will not be published. Cook for about 3 hours or until meat is tender. Another one to check out is Malcolm Reeds Killer Hogs rubs. It didn't come together without a few hiccups, though. The beauty of the simple Texas style brisket rub is that it's designed to bring out and accentuate the flavors within the beef. This is what's called LOW AND SLOW smoking. No, youre not going to use that kind of acid on your brisket. I bought a Weber smokey mountain smoker, although the weather hasn't cooperated for me to try it. I'm a retired chemist and apply chemistry to most of my cooking. I need to grow it and learn how to use for him. If cooking on a stovetop, cover, bring pot to a boil, then reduce to simmer and cook for about 4 hours or until tender. The rub is one of the most important steps in brisket preparation, but if youre not careful, the salt will hijack the flavor. But the good news is there are options you can choose from, all of them tasty and well worth trying, rather than simply throwing the meat out or giving it to the dog. Recalling that the exterior of the bark of the brisket will always be the saltiest, its best to sample a proper slice first as this will give the best balance of flavor. I cook mine to about 180 degrees then use the very reliable and accurate finger poking test. Color is often as important as flavor, and paprika has plenty of both. Another common problem is over salting the brisket. If the meat does turn out too salty, adding a creamy or acidic ingredient can help make it more palatable. 2. Low and slow does awesome ribs, chicken, and even hamburgers too. 1 / 2. Comment * document.getElementById("comment").setAttribute("id","a7d7b66c4b1e43fe0a1f308f23a98547");document.getElementById("b2a687a14d").setAttribute("id","comment"); Barbehow is the authority on BBQ and grilling. It sounds like it needs to be re-hydrated. I might try that next time and cut down on the salt a little. Salty Sessions Call of Duty MW2 WZ 2.0 Xbox online multiplayer content. You can throw out the beef and start again, but before you waste food, try to correct the over-salted beef. To avoid a salty brisket, you need to take control of the salt in all aspects of the brisket preparation and through to the cooking. Although you cant go back in time and recook it, you can still fix salty brisket once its cooked. Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. How to Remove the Seasoning on a Cast Iron Skillet? However, I did some chicken breasts too that did turn out good.What to do? When you're ready to smoke, preheat the smoker to 225 degrees F. 3. And using a "temperature controlled" electric smoker (like Masterbuilt, Smokin Tex, Bradley, Cookshack, etc.) Unfortunately, his job was very stressful and his diabetes required more medsthis has happened several times and the dr just kept adding more meds. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. 1) I bought prime grade brisket in Costco and separated flat from the point and just took the flat. When making a brine, pay careful attention to add the correct amount of salt, and dont leave the brisket in the brine for too long. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry. You'll know the brisket is done when the meat is tender and easily shreds with a fork. I don't taste much smoke and now I've lost the crispy crust. So, when you cook your brisket keep in mind that you can always add more salt later, but you cant remove what youve already added. I finally just quit browning and found that the results were just dandy. If it does, just remove the exterior and serve the interior with your sides and sauce. No need to cringe. I always serve BBQ sauce on the side for dipping one or two pieces. Try to steer clear of commercially prepared seasoning rubs, as theyre usually made with a disproportionate amount of salt. If you buy a rub, be extra careful when adding salt in other areas such as brining, marinading, injecting, spritzing/mopping, etc. Wrap the brisket in the aluminum foil so it's well sealed, like a package. If you love mixing flavors, check out this. The Beast Injector is a stainless steel injector that is sturdy and affordable. Use Toni Chachere's Mo Spice seasoning mix if you can find it. Impressions: the skin was WAY too salty and somewhat overdone, but the white meat of the chicken was moist and flavorful--not too salty, but you could taste the salt. However, be sure to use unsalted butter if you use it instead of oil. When your brisket is so salty, it almost made you jump in the air at first bite, try these fixes. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. He works a very long shift and meal time is very irregular so he takes things to munch on during the dayveggies, peanuts. Required fields are marked *. To cook corned beef in the slow cooker, place the brined, rinsed beef brisket in the pot of the slow cooker along with a quartered onion, a chopped carrot and a chopped stalk of celery. However, the added water or broth can cause the bark to become soft (or worse, soggy) if left for too long. Although a good brisket doesnt need a drop of sauce on it, if your brisket is salty then I would recommend serving it with a nice spicy chili sauce or a sweet barbecue sauce. Its more difficult to counteract the effects of over-seasoning than it is to put a salt shaker on the table. Although you may be hesitant to remove some of the bark as its arguably the best part, it will help reduce the overall saltiness and make the beef brisket much more palatable. Eliminate salt from everything else and apply it separately to avoid over-salting the meat. IMO, brining a fresh brisket that is to be smoked is absolutely ridiculous. If you take that highly anticipated first bite only to find that the meat is too salty, its a real letdown. This is the number one rule when it comes to initial taste tests, particularly for larger cuts like beef brisket. A dry brine will give you more control of the salt content. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. If the meat is too salty, serving it with salty side dishes can cause a sodium overload leaving everyone parched and disgruntled. To do so, sprinkle both sides and the edges of the brisket with sea salt. We publish recipes, answer reader questions, and review gear, including grills, smokers, cookware, cutlery, and accessories, for backyard and camp cooks. Keep the temperature in the cooking area around 225 until it is done. Instead, were talking about the edible acid that also is immensely helpful in improving the flavor of food while counteracting an overabundance of salt. However, it most certainly can be done on a BBQ pit. That does not occur very often. Your brisket may be too salty for a host of reasons. I cook by "technique" and not by recipe. You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275, so it goes from stove to oven. First, its always important to assess just how salty your brisket is. Add vinegar or lemon - the acid cuts the salt flavor - and a dash of sugar or brown sugar to combat the excess salt. Your brisket was tough due to the cooking method. Unless you did a brine or injection, the interior of your cut of meat should be pretty free from the added salt. Control the amount of salt in the injection and apply it separately.

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