Hey all. I have a quick question that I probably know the answer to, just want to double check. If I rub a brisket and Saran Wrap it today, will it keep for 36 hours until I throw it in Monday morning?
Also, has anyone ever tried doing a crosscut in the fat cap to let rub penetrate better?
Also, has anyone ever tried doing a crosscut in the fat cap to let rub penetrate better?