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I wonder if the smoked salt would really have a difference in a brine. When I’ve cooked with it, it tends to lose its essence in the early cooking stages. But when applied at the end, I get more taste for the buck.

I would try a liquid smoke first to see if it would penetrate well. Or would that be too much you think?

I did a little searching around and couldn’t find proof of success on salting a brisket. I’ve never salted meat before cooking it and I’m not about to guess and have you lose a perfectly good cut of meat.

The idea of smoked salt may not leave enough smoked flavor on the meat as we might think. I use smoked salts, such as Alderwood, Applewood, and my favorite, Chihuaha de Mexico smoked black salt. I’ve learned I can get the most out of their flavor in wet rubs & dry rubs for grilling and adding them at the end of my recipes. The smoked flavor and aroma doesn’t linger when I’ve added it at the beginning.

I tend to be miserly with my smoked salts. They are pricey. And because I don’t have a money tree in my yard, I wouldn’t think to cover an entire brisket, then rinse it off. And the rinsing process, I would think, would remove what little smoke flavor was absorbed by the meat. I don’t like being negative to new ideas, but these are my first concerns on the topic.

Keep me posted on what you do. I’m interested in the outcome.

Yes, please keep me posted. I’m curious which wood you will use and how it turns out.

I haven’t smoked anymore salt. I still have plenty leftover from the first attempt.

About the pecan wood, do you use it alone or add it with other woods?

I forgot to buy coarse salt to smoke, but since the weather here is finally cooling off I’m sure I’ll fire up the smoker again in a few weeks. I’ll post back with the results.