Originally Posted by HeSmellsLikeSmoke
What recipe or recipes are you using? I notice you didn't soak out any salt before applying the rub. What was in the brine? What does dry aging do?
I think he is starting with a plain ole brisket. Not one that is already corned. So instead of taking salt out, he needs to get some salt in, thus the use of the brine.
22.5" WSM, 22.5" OTG, Smokey Joe, Electric ECB, KichenAid SS Gasser
Last edited by halfasian; 03-13-2013 at 10:44 AM..
Reason: Fix quote mark up