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Switched to a dry brine for my last brisket and wow what a difference
I always just rubbed my brisket right before throwing it on the smoker. Then a buddy at the local comp in Kansas City told me to try dry brining it overnight. So I salted that 14 pounder 12 hours ahead of time and left it uncovered in the fridge. The bark came out way crunchier and the salt actually worked its way into the meat. The flavor was more even all the way through compared to my old method. Has anyone else noticed a big change from just a little extra prep time?
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