Skip to main content

Reply to "How far in advance do you rub your brisket?"

I try and salt the meat 24 hours before it hits the smoke. I then refrigerate it on a wire rack to make sure the salt does its thing over the entire surface area. In my experience, it tastes better and improves the smoke ring. The rest of the rub goes on a few hours before, or right before. Haven't noticed much of a difference in that.

<textarea id="BFI_DATA" style="width: 1px; height: 1px; display: none;"></textarea>

Last edited by granch72
×
×
×
×