Tried salting my brisket 24 hours ahead instead of right before the cook

Been doing briskets for about 3 years now and always just rubbed them right before throwing them on the smoker. Last weekend I figured I'd try what Myron Mixon talks about with the dry brine thing. Pulled a 14 pound prime packer out, hit it with kosher salt only, wrapped it in plastic, and let it sit in the fridge for a full day. The bark came out way darker and crunchier than I've ever gotten before, and the salt actually penetrated deeper through the whole flat. Idk if it was just a fluke or what but anyone else try this and notice a real difference?

2 comments

2 Comments

uma_reed261mo ago

Way darker and crunchier" - I mean sure, maybe? But how much of that is just in your head lol. I've done both ways a bunch and honestly the difference is so small I can't tell blindfolded. My theory is if you're messing with a good brisket for hours, the salt has plenty of time to do its thing anyway.

the_zara1mo ago

The blindfold test is the truth teller, @uma_reed26. It reminds me of how people swear expensive wine is better until you put it in a plain glass. We just like to think our choices matter more than they really do.