Hello fellow smokers! Wanted to get your thoughts, I have a SRF wagyu brisket in the freezer, planning on smoking it in a week or two. I've had great success smoking briskets, both with SRF prime and wagyu. All of mine have been in the 16-18 pound range. In the past, I've thawed them in the fridge for 5 days, then trimmed and rubbed them right before hot and fast smoking them. However, this time I'm thinking of dry brining it days In advance. Thoughts?
And if I do dry brine it, how many days in advance should I do so? Was thinking 3 or 4, but I've never dry-brined a brisket before.
Would appreciate any feedback for sure!
And if I do dry brine it, how many days in advance should I do so? Was thinking 3 or 4, but I've never dry-brined a brisket before.
Would appreciate any feedback for sure!