First brisket question

[BB-que]

So I just trimmed a full 15lb packer down to about 10 lbs and separated the point and flat. I wasn’t thinking about the fact that I was gonna trim that much and it’s not a 15 hour cook but probably more 10-12. I already S and P it so it’s sitting in the fridge (well in the garage since it’s 40 degrees out). Is this gonna pose a problem, is it sitting there for 5 hours with salt on it gonna suck all the juices out?

 

[miller51]

You should be alright, I think most people put their rubs on for several hrs to over night and most rubs have a fairly decent salt content. Due to osmosis the salt starts by pulling the moisture out, but after a little time, it will reverse and pull most of the moisture back in along with the salt which imparts some of the flavor through the meat... or at least that's the theory... this link explains it for steak, i used to have a better link explaining it, but this is what i found real quick...

https://www.ottogrills.com/blog/salting-steak/

Good luck and Happy smoking!

 

[newsmokerky]

I have only done two briskets, but I rubbed both of them the night before, wrapped, and put in the fridge. Mine turned out great.

 

[BB-que]

we’ll thanks guys that makes me feel better. I injected au jus as well so hopefully that doesn’t lead to texture issues.

 

[wbf610]

You’ll be fine. I rub mine and rest overnight when possible. Most of your juices will come from breaking down the collagen during cooking.