brisket ..

[SeanEMo]

Question, is seasoning a brisket the night before the smoke recommended, typically I season right before the smoke.. Was not sure if the salt is ok to sit on a brisket for 6-8 hours, using Texas style.. Salt n Pepper. Thanks

 

[Monkey Uncle]

I'll preface this by stating that I'm no brisket expert by any means, but I have cooked quite a few over the years.

I've done it both ways, and usually couldn't tell much difference. But the last time I seasoned the night before, the meat ended up with a slightly "cured" look and texture. So I'll probably stick with seasoning right before from now on.

 

[PatAttack]

I usually pull from the fridge, get the smoker going and then season.

Let it sit on the counter until smoker gets up to temp.

 

[jzadski]

Right before for me too

 

[Callahan-que]

I do the same as PatAttack.

 

[frognot]

Set the brisket out to get up to room temp, fire up the Egg, trim then season.

 

[long haired hippie]

PatAttack has it....although I might season, crack a beer, then fire it up.....

 

[ttkt57]

PatAttack has it....although I might season, crack a beer, then fire it up.....

The beer is an essential step, and it must be an Adelbert's (if you're under 40 and/or wear horn rimmed glasses) or a Shiner Bock (if you're over 60 and/or ever had a pet horny toad).

If you're between 40 and 60, PBR or Bud.

 

[Steve S]

The beer is an essential step, and it must be an Adelbert's (if you're under 40 and/or wear horn rimmed glasses) or a Shiner Bock (if you're over 60 and/or ever had a pet horny toad).

If you're between 40 and 60, PBR or Bud.

I've live in Idaho for 40 years and never heard of either of those beers.

 

[Steve S]

My 2 cents, if I am putting the brisket on early in the morning, I rub the night before.

 

[Stokensmoke]

I 2nd the PBR

 

[ttkt57]

I've live in Idaho for 40 years and never heard of either of those beers.

You should get out more. Pabst Blue Ribbon and Budweiser are widely available here. :biggrin1:

 

[TC Smoke & Que]

Sean, the salt will tend to stiffen/ dry the surface of the brisket overnight, At most I may season a couple of hours before the smoke.
Welcome to the Brethren my neighbor!

 

[musicmanj]

With salt and pepper brisket, I trim the night before and season right before going on the smoker.