Got USDA Prime brisket at HEB for 4.49. Select was 3.48 and "super trimmed" was 4.89. The super trimmed was just that...fairly well trimmed. While they don't really grade the brisket, this prime really looked the part. High expectations for tonight's cook!
-
-
So jealous! erm, I mean happy for you... No, I mean JEALOUS!
Comment
-
Goooooood MOOOOORning BBQ land,
Has anyone tried to dry brine a brisket with out covering it with plastic wrap or foil? That it is, just leave it in the fridge like you would a chicken the day before a cook. My thought is that maybe you would get a better bark formation because the surface of the beef would be dry when it goes on the smoker. I didn't know if there would be a health concern regarding this issue or not. I assume since you can do it with yard bird beef should be safe as well. Just a thought, let me know what you think!!! Happy Friday!!
Comment
-
I do and I'd never thought of it, but you may be on to something there. I tend to leave a joint of pork salted in the fridge overnight to dry it out and get a load of good crackling on my roast pork.
I always leave the joints uncovered. Might try covering and see if it has any detrimental effect.
No health concerns as long as it's in the fridge and nothing's below it.
(BTW it's a quarter past 2 in the afternoon here, almost beer o'clock
)
-
Comment