Salt the brisket ahead of time

[jbellard]

Follow the process Adam and you won’t be disappointed. It’s all about temps.

 

[AdamG71]

Thanks to everyone, I should have pics up during the weekend. I hope they look good.

 

[AdamG71]

It was extremely windy. So I went for the oven. All the advice really paid off. The next one will be smoked. I could tell how much better it would be with the smoke flavour, Just thinking of how I do my ribs and lamb legs. But i have to say it was still good. I tried to take some close ups so you could really see the texture. I think it needed more salt though.
Thanks everyone. I see enough posts related to smoking it, so I think I'll know what to do. I'll post pics once I do. Have a great weekend

 

[jbellard]

Looks really good Adam! Great job man!

 

[AdamG71]

Made the second one with more salt and left out the paprika altogether. Much better.
After slicing it I gave a small sprinkling of kosher salt.
Which leads me to my original question about salt.
When it comes to steak I feel fully comfortable with osmosis with salting 24 hours prior.
But does the logic hold up with brisket too ?
It would be great to know if I could get the salt to penetrate further into the meat with no other trade off.
But otherwise, giving a small seasoning adjustment afterwards is a small price to pay in order to insure I won't get another unwanted side effect.

 

[wanna-be-smoker]

I dry brine most of my beef with kosher salt