Super Bowl Brisket - Rub

[SKINSFAN]

running an 11 pound packer on the WSM Saturday night for the game Sunday. Last brisket was 9 pounds. Did burnt ends with the point which were perfect. the flat was also really good, although not as moist as I would like. Rub was just S&P.

Question: Will rubbing with too much salt dry out the brisket during the cook?

Plan for my cook tomorrow: WSM at 225/235, fat cap down, foil around 160/165 , bring to 195ish (or probe tender), rest for an hour.

 

[IamMadMan]

I put a nice crust of S&P on mine and never had a problem....

Are you cooking until probe tender? If not maybe you are just slightly under done.

 

[erichasaces]

running an 11 pound packer on the WSM Saturday night for the game Sunday. Last brisket was 9 pounds. Did burnt ends with the point which were perfect. the flat was also really good, although not as moist as I would like. Rub was just S&P.

Question: Will rubbing with too much salt dry out the brisket during the cook?

Plan for my cook tomorrow: WSM at 225/235, fat cap down, foil around 160/165 , bring to 195ish (or probe tender), rest for an hour.

We tend to dry brine all of our meat now. I salt my briskets pretty heavily at least 12 hours before they go on.

 

[SKINSFAN]

Madman, yes I made sure I pulled at probe tender last time. I think I may maintain a lower temp this time on the WSM - maybe 215-230. I spiked a couple of times on my last cook to about 260, which required me to mess with the smoker a bit. Need to limit my "tweaking" of the smoker for sure.

I was concerned with putting too much salt in my rub. Although, if it were that big of a deal, I guess more folks would point that out. I think the Texans know what they are doing.

 

[Bludawg]

Your warmin it to death crank it up 275+