Thanks for the previous help. I am probably overthinking the process so I need a little grounding. I bought a prime brisket from Costco on Monday. I trimmed it this afternoon and am dry brining it now. I am pretty much following Meatheads recipe on the website but I am thinking about skipping the injection step. What is the consensus on injection?
Also I am wondering if a rub is necessary. I understand that Texas brisket usually just gets salt and pepper but have seen a lot of videos using rubs. The beef rub that on the AmazingRibs site has garlic powder, onion powder, chili powder and chilpotle. That doesn't sound all that good to me so I was thinking about skipping it altogether. Is that a bad idea? It is spread over a big piece of meat so maybe it would work. Help Please.
Also I am wondering if a rub is necessary. I understand that Texas brisket usually just gets salt and pepper but have seen a lot of videos using rubs. The beef rub that on the AmazingRibs site has garlic powder, onion powder, chili powder and chilpotle. That doesn't sound all that good to me so I was thinking about skipping it altogether. Is that a bad idea? It is spread over a big piece of meat so maybe it would work. Help Please.
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