[Bigmista]

I was reading the Men in Aprons blog the other day (Adam is a brethren) and he was saying that he got a really deep smoke ring on his brisket by using a wet rub instead of a dry one. I didn't have any evidence to dispute his theory so I decided to conduct one for the benefit of all brethren. I am cooking two briskets Both are the same size, give or take half a pound. Both have been trimmed and they both are cooking in the Spicewine at the same time and temp. Both have been injected with the same beef broth mixture.

The only difference is that one had the rub applied dry and the other I mixed the rub with some olive oil and vinegar to make a paste. Adam's theory was that the moisture promoted the smoke ring. Let's find out!

The paste...





Wet brisket





Dry brisket








Progress update and more pics coming soon!!