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. You can completely control the amount of meat per sandwich, as well as the accompanying ingredients to make a well-balanced brisket sandwich. The binder is not absolutely necessary and many pitmasters skip it altogether and splash the meat with a little water instead. Stir in garlic, rosemary, and apple juice. Make sure to always sprinkle the rub onto the meat and not placing the meat on the rub-bowl. Wrap the brisket in the aluminum foil so it's well sealed, like a package. And really wrap it tight, because mine leaked a bit and I had to clean out the fridge before I started cooking. Similarly, you can put chopped or shredded brisket on corn tortillas to make tacos. There are several ways to smoke wings, so the cooking times vary. StepRecommendationRubMake your own rub and eliminate the salt from the recipe. First, its always important to assess just how salty your brisket is. 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. Add the brisket, cover the grill and adjust the vents to maintain a temperature between 200 degrees F and 250 degrees F. Rotate the brisket every few hours and add more charcoal and wood chips . Once the rub is ready, sprinkle on the surface of the meat and rub it evenly on all sides. 1/4 cup garlic powder. We suggest rosemary and thyme, which have earthy notes that complement the sweetness of the beef. I should have let it caramelize for at least a few minutes more because there were still some gray spots on the meat from where it cooked but didn't get brownespecially on the side with the fat cap. I'm sorry I missed your post earlier Dan. I've bought the most delicious smoked brisket from Whole Foods at their smoked foods self serve station and wanted to duplicate it. FYI, an 8 pound brisket will take about 10 hours to get to that tender/juicy point. The rub plays a role in the barks development and gives the meat a nice crusty layer on the outside of the brisket. The problem with cutting a recipe down from commercial measurements to a home kitchen is that sometimes the BA test kitchen's pans are bigger than home cooks'. The directions say 7-10 minutes per side, and I'd go for at least 10 minutes. However, it most certainly can be done on a BBQ pit. Control the amount of salt in the injection and apply it separately. This is a particularly good choice if you plan on using your leftovers to make brisket tacos. If youve got yourself an overly salty brisket then the best way you can balance the flavors is by adding more of one or more of the other flavors. When it comes to seasonings there are the four s. Layer the meat with shredded cabbage, pickled jalapenos, and crumbled queso fresco. The first thing you must remember, though, is that most of the salt will have been retained in the bark and exterior layer of the brisket through the smoking process. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. I always serve BBQ sauce on the side for dipping one or two pieces. However, the added water or broth can cause the bark to become soft (or worse, soggy) if left for too long. Thick sandwich buns or hoagie rolls will add another layer of defense. The consent submitted will only be used for data processing originating from this website. These 21 groovy blasts from the past are updated to look fabulous today, Neoclassical on the outside, a Netherlands home gets a long-wanted renovation inside, including a kitchen addition to suit its family today, Discover old-time resourcefulness how gardeners worked the land, used local materials and more to apply to your landscape today. Use a lighter hand with the seasonings at first, and keep experimenting until you find the right balance of flavors. The Pro 34, Traeger's original large Pro Series grill, has long been the best-selling pellet grill worldwide. 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. Well rinsed then overnight it the crockpot? of brisket is not easy. First, its always important to assess just how salty your brisket is. This is one of the most advanced meat thermometers on the market. Remember: If the meat doesnt have quite enough salt, you can always add more later on. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender. But, there is really no point when I'm smoking the meat for 18-24 hours (yes, 18-24 hours, indirectly) with pecan wood. Dry brining the day before is more common, and will give the salt ample time to work its way into the meat. Step 2: Cook. Ultimately, the best way to fix salty brisket is to prevent it from happening next time. What Does Cutting Against the Grain Really Mean? 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. Side dishes that contain any cream-based sauces like coleslaw or salads really cut through the salt and make the overall meal much less salty, and much more balanced in flavors and textures. Another one to check out is Malcolm Reeds Killer Hogs rubs. I took the whole roasting pan filled with broth and drippings and put it in the freezer to do its fat-skimming work. Sugarespecially brown sugaradds a degree of sweetness, which is always welcome. Get yourself some rub shakers and experiment with some different recipes. Remove the aluminum foil and bake for an additional 30 . Savory, sweet, spicy, & spices + herbs. Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. insures perfection each and every time. I will tell you that a brisket takes a very , very long time to smoke. I'm nostalgic, I guess. Flipping 6 lbs. If it does, just remove the exterior and serve the interior with your sides and sauce. Why not treat yourself and others to a brisket sandwich option if other desalinization methods dont work or arent feasible? Honorable Mentions Next, place the brisket in a Dutch oven with enough water to cover. Control the amount of salt in the slather and apply it separately. 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. 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. It turned out tender and very good - not dry at all. Here's what else I learned from my first foray into brisket-cooking. when using store-bought rubs. He told his dr that he thought he had diabetes because he was in the bathroom peeing all night and drinking lots of water plus the weight loss. Traeger Pro 22 Are The Gen 1 Models Still Worth It? One reason we mop or spritz our brisket every hour is to help with the bark formation. The other option is to disguise the salt with more chili. If this is the case then serving properly cut thin slices may not be too salty after all. To avoid a salty brisket, control the salt in all aspects of the brisket preparation and through to the cooking. Add additional coals and water as needed to maintain temperature and moisture. Here are a few tips you can use to reduce the saltiness overall, and how you can avoid a salty brisket in the future! Be careful not to use a salty rub after brining the 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. 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. 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. Use your brisket to make chili, Stroganoff, or breakfast hash. So, dont worry about slicing up your brisket and trying to wash it out with a freshwater hose. When it comes to brisket, however, the job gets trickier. 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. All you need is a few more ingredients, such as mayo or vinegar-based coleslaw. That makes me quite unhappy- this wasn't a cheap piece of meat and I hate that I might have ruined it. I found this great rub recipe through How To BBQ Right. The Beast Injector is a stainless steel injector that is sturdy and affordable. No, youre not going to use that kind of acid on your brisket. If you can separate the rub and the salt, you will have more control over the flavors. You can treat it like a corned beef and make hash and corned beef and cabbage, etc. Preheat the oven to 300F. However, make sure your coleslaw mix is low in sodium. I think it would've been even more tender if I'd flipped it though. And especially with a brisket that flavor is developed throughout all of the fat that resides between the meat fibers. The more fat that is converted within the meat fibers..the BETTER and more intense the flavor. Alternatively, add sliced vegetables and cook until the vegetables are tender. Alternatively, you can actually use a rub with no salt and add the salt yourself separately, controlling exactly how much salt is on the brisket. Ad Choices. Peel and quarter the onions, then add to the pan with the bay and peppercorns. . one cooked low and slow) is like putting ketchup on prime rib. There are very specific reasons for doing it this way. To be safe, even if you dont think that youve seasoned the meat enough, start off sparingly, and give yourself a frame of reference for next time. I used a spatula and tongs at the same time to get the job done. 1. 10 Ways To Get Crispy Chicken Skin, Smoking Sausage On A Traeger Pellet Grill (Hot Or Cold Smoked), AirProbe3 Review The Best Smart Thermometer To Rival MEATER, Aaron Franklin Beef Ribs The Full Recipe From The BBQ Guru, Aaron Franklin Rub How To Make Barbecue Dry Rub Like The Master. There are several decent store-bought barbecue sauces available, but for these purposes, youre better off making your own. Experiment with different recipes and use rub shakers to make different batches. Landscape Architects & Landscape Designers, Outdoor Lighting & Audio/Visual Specialists, dcarch7 d c f l a s h 7 @ y a h o o . Just to say "thank you" for your cooking instructions. If the meat is too salty, serving it with salty side dishes can cause a sodium overload leaving everyone parched and disgruntled. 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. If you are very salt conscious you can actually make a spice rub that contains no salt whatsoever, and still tastes like an authentic rub. Instructions. Be mindful of the salt content when using store-bought rubs. Dr. supposedly ran bloodwork and said he was fine. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. The . The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Place brisket in a slow cooker and cover with 1 inch of water. 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. For me, that was about 1 quarts of chicken stock, but a bigger pan may need 2 quarts. I did some research and found out all there is to know about the relationship between salt and brisket.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-medrectangle-4','ezslot_2',108,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-medrectangle-4-0'); The rub and the brine are the most common causes of a salty brisket. I seared in the morning, let it cook during the day, and took the brisket out to rest on a sheet pan underneath foil. The "boat mode" was discovered by . Be extra careful when adding salt in other areas such as brining, marinading, injecting, spritzing/mopping, etc. He loves potatoes, rice, etc. 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. Wrapping your brisket in paper will give you a nice brisket bark. Salt It and Forget It 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.. The grains or vegetables will have soaked up much of the salt to even out the flavor of the dish. A few months before he had been on steroids for an ear infections..2 rounds and during that time lost 30 pounds without trying. Cooking advice that works. Chances are, it will be perfect the way it is. When it comes to repurposing brisket, the sky is the limit. Thin out beef stew or gravy by adding 1 cup of beef or chicken stock. Anyway, I decided to use your instructions minus the "smoking aspect" and try one in the oven. Place the brisket in a large saucepan and cover with cold water. He has Meniere's disease and aspartame can cause attacks. Instead, were talking about the edible acid that also is immensely helpful in improving the flavor of food while counteracting an overabundance of salt. Olive oil is one of the most popular brisket slathers and contains no salt. Thats right, were talking about vinegar. If you havent sliced your brisket yet, grab some fat and see if you can knock down the salt taste using either butter or olive oil. I just pray I don't come up with itIf I do not have my chocolate occasionally, they will have to lock me up! Here are some of my favorite tools I use when smoking brisket that may be useful to you. Ive written a full-length article on rubs for brisket which contains all the best recipes. 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. Add a little cheese and shredded lettuce and you're good to go. This is "extremely" easy to do in a temperature controlled "electric" smoker. That way, youll be able to tinker with the recipe until you find the right blend of flavors. It has less salt in it. I always wrap everything up with Kosher salt, as it helps to keep moisture in, and adds a little flavor. Sprinkle the mixture over both sides of the brisket and rub it into the meat. That should dilute the seasoning and make the meat more palatable. This should give the meat a nice dose of flavor without overwhelming it. pickling spice and 1 tsp. And believe me you don't want to miss the magic. If you love mixing flavors, check out this. We and our partners use cookies to Store and/or access information on a device. Mastering the Art of Smoking Chicken. Whew! To make a traditional Texas brisket rub simply mix 1 part kosher salt with 1 part black pepper, each at teaspoon per pound of raw brisket. Preheat the oven to 200 degrees and set the brisket inside for about 30 minutes, turning the slices halfway through. A properly seasoned and smoked brisket - even one that has been finished off in the oven - needs no sauce. I've tried cooking a brisket in the oven several times with mixed results. 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.. But, as youve experienced first-hand, you have to pay great care and attention to not have your brisket come out overly salty. There are a few different ways to save over-salted meat dishes. If you do want to experiment with flavorings other than salt and pepper, its important to find the right balance. Well, perhaps not disgruntled but either way, skip the chips, pretzels, and mashed potato, and serve non-salty dishes like potato salad, coleslaw, or corn on the cob. Meat Smoking HQ, https://www.youtube.com/watch?v=NZWK_uHocoU, Low Sodium BBQ Rub (https://www.youtube.com/watch?v=NZWK_uHocoU), Traeger Pro 34 In-Depth Review And Comparison. Once you have tasted a brisket cooked this very simple Texan way.you will never go back to any other method. Pour over the roast. Topping the brisket with a creamy ingredientsuch as a mayonnaise-based coleslawwill improve things even more. In order to save your smoked brisket, try serving it with coleslaw. cup coarse black pepper, cup coarse salt, cup paprika, 2 tablespoons garlic powder. Store in the fridge for a week, turning the brisket every day to distribute the salt. if it's still too salty/chewy, then move on to another method, like the crockpot or slow braise with a non-salted liquid. 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. The acidity of the vinegar will help to counteract the saltiness. Having your brisket that you spent a ton of time prepping and smoking turn out too salty isnt a good thing, but its far from the catastrophic disaster you might think it is when you take that first salty bite. I bought a Weber smokey mountain smoker, although the weather hasn't cooperated for me to try it. 1/2 cup coarse ground black pepper. Theres no need to stop at sandwich filling. They are a quick-and-easy side dish, and can be smoked so many ways. Here is a link that might be useful: The Unorthodox Epicure. 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. I finally just quit browning and found that the results were just dandy. There is nothing wrong with buying rubs, and there are some great products on the market. It also keeps the bark from getting soft due to wrapping. If youre dealing with a sauce or a stew, this is an easy prospect. It's in the refrigerator covered in water and tomorrow, will see. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry. Editor's Tip: While "fall-apart tender" is often used to describe brisket, you don't . The best way to avoid salty brisket is to season the meat correctly in the first place. A brine will add flavor to the meat, but it will also play an important role in helping the meat remain moist while cooking. The best practice is to make your own rub and eliminate the salt from the recipe. Your email address will not be published. 2.5kg beef brisket 3 Combine all of the ancho chilli rub ingredients in a bowl. DO NOT brine nor season your brisket the night before. Which Version of Today's 'It' Neutral Is For You? Add cod; reduce heat to medium. Cover and smoke according to your recipe, or 4 to 5 hours until the brisket reaches 185F to 190F and is tender. If you do choose to brine your brisket, balance out the salt content by adding less to the rub or using a rub without salt at all. However, common binders like mustard and ketchup often contain high levels of salt. Some barbecue enthusiasts swear by brining their brisket in a wet brine of salt and sugar. Yes, this includes setting the alarm for 2 a.m. to stoke the fire and add wood. It may seem intimidating, but making your own rub is simple. No, itll take some work to salvage your brisket. Step 4 The best practice is to eliminate salt from everything else and apply it separately. Be forewarned that these ingredients should be used with caution, especially if youre entertaining guests who might not appreciate the extra kick as much as you do. Making your own rub is simple, and there are many great rub recipes online used by experienced pitmasters. Bring to the boil, reduce the heat to low and simmer for 2 to 2 hours 30 minutes, or until tender. 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. Use 1 tbsp. IMO, apple wood is the best flavoring wood to use in an electric smoker. Turn once halfway through smoking. To do so, sprinkle both sides and the edges of the brisket with sea salt. Required fields are marked *. 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. Be mindful of the salt content when using store-bought rubs.BrineControl the amount of salt in the brine and apply it separately.MarinadeBe mindful of the salt content when injecting meat with broth or marinade and use low-sodium binders and mop sauces.SlatherControl the amount of salt in the slather and apply it separately.InjectionControl the amount of salt in the injection and apply it separately.Mop SauceControl the amount of salt in the mop sauce and apply it separately. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? However, be sure to use unsalted butter if you use it instead of oil. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. Beef brisket by itself is so flavorful and if done right it barely needs any seasoning at all. Use the tried and true basting method. We have written several brisket guides that cover all aspects of the brisket smoking process. Check the latest price on Amazon here.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-leader-3','ezslot_20',118,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-leader-3-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-leader-3','ezslot_21',118,'0','1'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-leader-3-0_1');.leader-3-multi-118{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}, https://www.youtube.com/watch?v=NZWK_uHocoUVideo cant be loaded because JavaScript is disabled: Low Sodium BBQ Rub (https://www.youtube.com/watch?v=NZWK_uHocoU). Keep the rub spices in a designated box, separate from all the other spices in the kitchen. Recipes you want to make. Traeger Pro 34 - In-Depth Review And Comparison. Save my name, email, and website in this browser for the next time I comment. I would never use a premixed spice, rather I like to dry rub brisket with brown sugar, cayenne pepper, garlic and a few other dry spices. Place the thyme sprigs, garlic, and bay leaves on top of brisket. This very simple procedure will produce the most tender, the most juicy, and the most flavorful "beefy" tasting piece of meat that you have ever eaten. This is the number one rule when it comes to initial taste tests, particularly for larger cuts like beef brisket. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. Meat has always been a huge part of my life. If you take that highly anticipated first bite only to find that the meat is too salty, its a real letdown. Unfortunately, his job was very stressful and his diabetes required more medsthis has happened several times and the dr just kept adding more meds. Your email address will not be published. Use 1 tbsp. If cooking on a stovetop, cover, bring pot to a boil, then reduce to simmer and cook for about 4 hours or until tender. Mine is a 2-ton custom built smoker. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a. The converted fat residue that remains inside of the brisket muscle fibers will impart that wonderful beefy taste to the meat. How to Apply it. When Im not smoking meat, Im here writing about my passion on Meat Smoking HQ. 1 In a small bowl, combine the soup mix, sugar, salt, and pepper. However, you cant just use any old paper, it has to be unwaxed, food grade paper. Your email address will not be published. Salty Sessions Call of Duty MW2 WZ 2.0 Xbox online multiplayer content. Store-bought rubs contain an enormous amount of salt, so take care when using them and read the labels. Next time you can adjust how much rub you use or lower the amount of salt in your seasoning to no more than teaspoon of salt per pound of raw brisket. That way you are taking control of the salt content and will avoid over-salting your meat. Ground mustard can also produce a sinus-clearing effect. Melt a few tablespoons of unsalted butter and use a silicone brush to apply it to the bark. Like, you can taste more salt than the gorgeous meat you spent a ton of time prepping and smoking? Transfer the corned beef to a cutting board to rest for 10 minutes. In the future, take your brisket and season it literally JUST BEFORE you smoke it. I grew up in the back of my fathers butcher shop and spent many years working in the meat industry. And it usually works best in knocking down the salt when the brisket has already been pulled or shredded. To learn more, see Tips On Making Brisket Rub, below. You may have just sampled a portion that had an especially high concentration of seasoning, especially if there was bark involved. 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. 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. Control the amount of salt in the mop sauce and apply it separately. Preheat the oven to 325 degrees F (165 degrees C). After the first hour, you will see the liquid fat start to pool in the bottom of the pot. Restaurant recommendations you trust. Proper caramelization takes time, so don't cook it too fast! Learn from my mistakes and get as much beautiful browned flavor in your brisket before it cooks low and slow for a few hours. If you were planning on chopping the brisket anyway, try reheating it in a saucepan with a small amount of beef broth. If you went for a teaspoon of salt for every two pounds of meat but later realized you used a tablespoon, well, theres the mistake. red pepper flakes. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Vinegar is best used in the form of a sauce. If youve got yourself an overly salty brisket then the best way you can balance the flavors is by adding more of one or more of the other flavors. If it isnt, go ahead and shred your meat and add a vinegar-based sauce. 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. Her loss.) A touch of extra fat will help to balance out the salt. 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. If you haven't read it, I suggest "How to Read a French Fry" by Russ Parsons. These are affiliate links, so if you decide to purchase any of these products, Ill earn a commission. 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.