British BBQ Society Forums

Dry brining? You have me very worried here, you intend to apply salt 24 hours before you cook it? I am no brisket expert but for me this risks drying the meat out big styley.......or are you going for an pastrami effect?

Cheers Tiny
PS would add my rub nmt 1 hr before the brisket goes on

Fair enough Tiny. I was working off the assumption on what I've done with pulled pork. I'll leave it until tomorrow.

Cheers

I can see how it'd work great on PP, but from what I understand about UK brisket it's prolly not a good idea. They tend to be somewhat smaller and less fatty than their transatlantic cousins. You could add rub that far ahead of time so long as it's salt-free if you want more flavour penetration

I think the best flavour penetration for brisket is ........BEEF! so would only rub S and P and Garlic just before the lad goes in.


As for pp I have never pre rubbed, as it were matron, what is the thinking here then?

Every day a school day we learn from each other,
Cheers
Tiny

Tiny wrote:I think the best flavour penetration for brisket is ........BEEF! so would only rub S and P and Garlic just before the lad goes in.


As for pp I have never pre rubbed, as it were matron, what is the thinking here then?

Every day a school day we learn from each other,
Cheers
Tiny

I agree. Inject night before with a good quality stock. Waitrose do a good quality fresh stock in their Heston range which I've used successfully.

Stu.
I use the crutch, when I know I am in the stall.
I also never pre-rub, I always put the rub on, then go and light the WSM.

Just my two, but injecting with stock seems like heresy. Why would you want a great piece of beef to taste like stock?

Because it isn't dry as balls - doesn't have to be a strong stock its just that extra bit it needs for cooking so long. One by one all the teams competing have transitioned to injecting I believe.

best of luck, brisket is a bit hit and miss for me lol, il get it one day