Season Overnight?

[quickray]

Gonna make my second attempt at a brisket first thing tomorrow morning.

Do you season your brisket overnight or just a few hours prior to smoking?

 

[flatbroke]

Prior

 

[smokin peachey]

Aaron Franklin has some good videos on brisket. Check them out for tips. What are you seasoning it with?

 

[jcam222]

I season mine the night before.

 

[Displaced Texan]

I used to season overnight and now do it right before I put brisket on the pit. Can't tell any difference in taste or bark.

 

[quickray]

Aaron Franklin has some good videos on brisket. Check them out for tips. What are you seasoning it with?

Gonna use Carving House from Tacticalories. I use it on burgers and steaks. Pretty tasty.

 

[smokin peachey]

Gonna use Carving House from Tacticalories. I use it on burgers and steaks. Pretty tasty.

Never heard of it. I’ve never used a store bought rub. Brisket is good with just a simple SPOG rub or just salt and pepper.

 

[chef jimmyj]

I season any meat thicker than 1" the night before. Thinner cuts 1 hour before.
It's been proven that Salt will Dry Brine meat structurally changing the meat protein, causing it to be more tender and retain more of it's moisture if given the time to do the job. The result of Kenji Lopez' testing of Salting Thick Rib Steaks...

If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

The whole article...JJ

Perfect Pan-Seared Steaks Recipe

The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.

www.seriouseats.com

 

[Chasdev]

I do mine the night before but only because I'm always in a hurry to get smoking when I get up early and don't want to waste valuable cook time.

 

[Bytor]

I always salt/season overnight. I will also place the meat on a rack on top a cooking sheet. Seems like if the meat is placed on a flat surface, the bottom tends to wick out the juice and its left in the sheet. On a rack, I tend to not see much if any residual juice.

 

[normanaj]

I also season the night before.

 

[chopsaw]

I do mine the night before but only because I'm always in a hurry to get smoking when I get up .

That's my reason for the night before also .
Course salt and pepper only on mine .

 

[gmc2003]

I season prior to firing up the coals.

Chris

 

[Bearcarver]

Gonna make my second attempt at a brisket first thing tomorrow morning.

Do you season your brisket overnight or just a few hours prior to smoking?

Below is a link to a Brisket made by "Gary S".
He's gone now, but not forgotten.
He was always my GOTO guy on Brisket.
Check it out:
TEXAS STYLE BRISKET

Bear

 

[schlotz]

For us it is always a pure Texas approach, 50/50 salt & cracked black pepper. Usually prep the brisket the night before.

 

[noboundaries]

I've done it both ways and never really noticed a difference. I prefer applying rub just before it goes on the smoker. It's easier, and can be done while the smoker is finding its blue smoke.

 

[daspyknows]

I start the fire, trim and season the brisket and by then the fire is ready to go. I used to start by 5AM to hopefully eat dinner but recently I start late morning so it finishes up before bet. Wrap it and put it a cooler to rest and its good to go in the morning. That's the plan for football grub. Was planning to do one today but the fires in the mountains have triggered no burn alerts.

 

[jcam222]

Here an interesting read on the role of salt and timing.