TLDR: anyone ever smoked a low-sodium brisket that is worth a darn? Give me your rec's, please!


I am no stranger to smoking briskets. Over the decades I have expierimented with just about every binder, rub, and method imaginable. I have settled on a good ole Texas Dalmation (50/50 SP) as my go to, or I add a little garlic to the mix if I'm feeling frisky. Simple, proven, delicious every time. I'm quite proud of my briskets, as most of us on here are.

However, I need to reduce my salt intake (among other things) as I'm beginning a struggle with hypertension. I don't make briskets that often anymore, sadly, so this isn't a huge concern. However, I would like to know if anyone has found a great rub, recipe, or techinqe that has helped drastically reduce (or eliminate?!?!) salt from the process.

Thanks for your recomendations. And I fully welcome the OB ribbing to just "be a man and eat the **** brisket, because life is too short"... ha ha!

Just eat it without the bark

the smoke ring would be greatly altered w/o sodium. However have you considered this?

Morton Sodium Free Salt Substitute

BBQ said:

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the smoke ring would be greatly altered w/o sodium. However have you considered this?

Morton Sodium Free Salt Substitute

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This was a concern of mine as well, as I know salt plays a key role in several aspects of smoking
I may have to give that a shot. I want to research and see if it is similar to some of the sugar substitutes out there that are just as unhealthy, but in different ways. On the surface, this might be a good option worth a try.

I'm also going to try a tri tip with a salt-free rub similar to what others have suggested above. I love smoking tri's like a brisket, and I think those flavors would do well on that cut.

Cupo. I have to keep very low sodium due to an inner ear condition I have. As a family we have switched to the Morton "Lite" salt. Frankly I can tell no difference in any of my smoking or BBQ rubs using it in look or taste but it definitely helps me control my sodium intake.
My doc cautioned me though that your body does need a certain amount of salt to function properly so he told me not to do a total no salt diet either.

Potassium chloride is used in some hypertensive people's diets. I tried it a few times when my potassium levels were low…it tasted like salt but had a mild metallic flavor to it.

Might be better off using other spices that can create enough bark for it to still taste good. I really like my flatiron pepper company seasonings that are salt free. I won a group of friends cooking competition doing beef back spare ribs on the smoker with one of these flatiron seasonings plus Grub Rub.

https://www.flatironpepper.com/

BBQ said:

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the smoke ring would be greatly altered w/o sodium. However have you considered this?

Morton Sodium Free Salt Substitute

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I don't think the OP has to worry too much about the smoke ring, the amount of salt used has very little to do with the smoke ring. See this article from amazing ribs. You can get a plenty fine smoke ring just by throwing the meat on cold, and make sure you're using a source that actually puts out smoke. Amounts of salt, pepper, etc in the rub don't make a difference.

https://amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/

To the OP, I'd just experiment with a few different rubs with the maximum amount of sodium you can handle. Nothing wrong with just some pepper, garlic, paprika, maybe onion powder, and call it a day.

My many many years of competition and experience smoking brisket tell me otherwise.

Many variables influence a "smoke" ring. The presence of Salt is one sizable factor.

You stated smoke ring on ribs… that in itself is a head scratcher. I have never once in my competitive BBQ experience had a plate of ribs judged on its smoke ring? I am not sure one exists of any significance. The smoke ring is a harshly judged prized achievement for the properly prepared brisket.

In the competitive world of BBQ cookoffs, , several different "crutches" are used to influence the quality of the smoke ring. Very few involve "smoke" and several do involve some form of salt.

Stating salt does not greatly influence the "smoke" ring, well its simply subject matter ignorance.

Not trying to be an azz at all. Just sharing my extensive experiences from years of competitive as well as personal occasions with smoking proteins.

flashplayer said:

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RikkiTikkaTagem said:

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Just eat it without the bark

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How did we get nearly a dozen posts into this thread without condemning this blasphemy?!?!

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I assumed it had to be a troll and ignored it.

Actually my post said nothing about smoke rings on ribs, the only thing there is a link to an article on the amazing ribs website, which covers a lot more bbq topics than only ribs, it's just the name of the website. Did you actually read the article linked? You might learn something, never think you're too good to learn something new.

Most of your post talks about competition cooking, which the OP is not doing, just a backyard cook for his own dietary purposes. I do know people use things like Morton's tender quick to influence smoke rings in comp cooks, which is probably what you're referencing.

But I do realize I said "it makes no difference" when I should've said it makes little difference. Yes, seasoning particles like salt and pepper do slightly contribute to smoke ring development, but as that article explains, it's not a major factor.

Read the article, good read for sure.

Humidity plays a major role for instance. High humidity/damp conditions is not a smoke rings friend. Tender quick is one of the tried and true popular crutches to guarantee a smoke ring. This is a curing salt product which you know. Why would it be so popular if not highly effective and reliable? May i ask what is it about TQ that makes it so effective and reliable?

The smoke ring is basically a dehydrated layer encompassing the brisket. I will be the first to admit this a very elementary description of a smoke ring. Salt assist in this process. Actually putting the brisket in a dehydrater for a period also has been found to influence the smoke ring. I have experimented with this as well during home cooks. The negative side of this process is you can realize a bit of chewy bark if not careful.

This is all the beautiful things about smoking brisket. Everyone has their own experiences and opinions. Its your time, your brisket. Do as you wish and enjoy the end product.

My years of enjoying the art of smoking protein's, i have found that the Kiss method along with great companions, cold beer and good old school country music is by far the best recipe for a perfect brisket.

I like throw in a plug of beechnut chew once in a while if the bride is not on alert as well.

Check out some of the Dano's brisket videos. He claims that his rubs are low in Salt, but IDK if that is accurate. He puts out some decent looking briskets though