Corned Beef Brine

I'd reckon injecting would reduce brining time to 24h.

Depends on the original brining time tho. But injecting + 24h submerged for 1.5kg should be enougb to penetrate throughout the meat.

"Brine it

We like to transfer brine to a syringe and inject it directly into the meat, then allow the brisket to brine for 24–48 hours. You can brine it the old-fashioned way, too—simply transferring the meat to the brine and letting it rest there—but if you do you'll need to brine for five to seven days. Either way, transfer brisket to the brine and let it hang out in the fridge."

This is from the ChefSteps smokeless brisket recipe. They use a 6 kg brisket.

Thanks Brian and Afonso. I injected the brisket last night, and will end up brining for 36 hours.

Let it'us know how it turns out!

Awesome! I wonder why CS doesn't inject it though, they do it with a lot of brining recipes. Let us know how it goes, worst case scenario you'll eat a succulent as fuck brisket!

They do inject it. "We like to transfer brine to a syringe and inject it directly into the meat, then allow the brisket to brine for 24–48 hours." this was copied from their smokeless brisket recipe

That sounds delicious. !

@brian_100903 & @Afonso_Tito_de_Morais_164825 , Here are the results. A tad bit underbrined, I would blame my injection skills, but flavor was amazing. Made some reubens! Ended up with a total of 48 hours for the brining.

Sweeet! 2 days is still better than 7! And yea injecting can be a pain in the ass sometimes.

Looking good! While back, i modified a pressure cooker to pressure marinate a brisket, coincidentally. Would you be able to try something like that?

Interesting, do you have have specific resources I can look in to for this?