Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: Smokin3d on March 09, 2017, 01:03:51 PM
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Going to do a 16lb brisket in PBC this coming Monday. And have been reading bout salting steaks letting them set then rinsing them off before you cook them and woundering if I can do that to a brisket????
To enhance the flavor?
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Salt away. I don't see any reason to wash it off.
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Salt away. I don't see any reason to wash it off.
^^^What Pappy said! Give it at least 24 hours and you will be surprised how juicy it will turn out in the end.
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Ok do you use a lot of salt? Wrap it or leave it uncovered in fridge?
What's the purpose of leaving the fat cap on?
When I do my Pork butts I trim all the fat off so I can get more seasoning to the meat cause I throw out the fat anyways.
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Use a moderate amount of salt, otherwise you could end up with the outside 1/4" or so being like corned beef. Not that corned beef is a bad thing. I just don't think that's your goal.
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Ok do you use a lot of salt? Wrap it or leave it uncovered in fridge?
What's the purpose of leaving the fat cap on?
When I do my Pork butts I trim all the fat off so I can get more seasoning to the meat cause I throw out the fat anyways.
I used Montreal Steak when I was competing. I'd start working on the brisket as soon as we got set so that I could have the rub on, uncovered, for as long as possible prior to putting it on the WSM.
As far as the fat cap goes, the general consensus is fat cap down. It tends to act like a moisture barrier, keeping more of the moisture in the meat instead of it dripping into bottom of your cooker. There are several YouTube videos around giving tips on how (and much) to trim. Watch a few, then you decide ! ! !
BD
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I like using Kosher salt or coarse ground sea salt.
The salt really creates a drier outer layer to the meat. This makes for a great crust and adds flavor.
I have cooked a hunk of tri-tip encased in rock salt and it came out really moist and tender!
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I would just lace her down with a dalmation rub and it is gonna come out gooooood.
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Here's a rub I use that I got from a BBQ class I attended last summer:
1/2 cup onion powder
1/2 cup black pepper
1/4 cup garlic powder
1/4 cup paprika
1/4 Kosher salt
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Dalmation rub?? KJR that looks like a good combo but a lot to mix up.