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Old 04-04-2011, 07:12 PM   #185
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

Originally Posted by tx8370 View Post
Here is one small bit of advice that I can offer, season with your favorite dry rub, wrap and let sit in the fridge for 2 days and then proceed. When done, it is great!

Personally, I'd only let a rubbed brisket sit for 48 hours if the rub was very lean on the salt. Of course, I'm a big fan of getting the fire going first, then prepping the meat, and throwing it on right away. Less hassle that way :0
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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