One of my son in laws turns 28 on Friday, and is coming over for some BBQ in the backyard. I offered him a choice of pulled pork, brisket, burgers, ribs, chicken, wings, or stir fry. He went with brisket, so I just pulled a 16 pound USDA prime packer out of the freezer and put it in the fridge. I'll trim and dry brine tonight, but expect it will still be at least partially frozen when I put it on the smoker late Thursday evening or early Friday. Probably start it at 10pm Thursday, running the cook at 225, then aim to finish around 2-3pm, and hold in cambro until dinner. Alternatively, I would put it on Friday morning and run the cook at 300F to get it done. Either way I will cramp this thing into the Weber Performer Deluxe and run it with the SNS and Party Q.
I'm gonna roll with Hank's True BBQ Bonafide Beef Rub on this cook, since I've burned through my big jar of Big Bad Beef Rub, and am wanting to try something different this time. Plus I am too lazy to mix anything up, due to working 12 hour days most of this week, plus taking Yvonne back and forth to chemo, etc.
So here comes my question... and a shout out to Henrik
Since the Bonafide Beef rub includes salt, do I want to dry brine overnight with the rub, or still dry brine with kosher salt, and then apply the rub when I take the meat to the smoker?
Thanks!
And any thoughts on the low and slow overnight or hot and fast, get it done the day of the dinner? I've always done the low and slow, taking 14-16 hours to get a brisket this size done on the kettle.
Jim
I'm gonna roll with Hank's True BBQ Bonafide Beef Rub on this cook, since I've burned through my big jar of Big Bad Beef Rub, and am wanting to try something different this time. Plus I am too lazy to mix anything up, due to working 12 hour days most of this week, plus taking Yvonne back and forth to chemo, etc.
So here comes my question... and a shout out to Henrik
Since the Bonafide Beef rub includes salt, do I want to dry brine overnight with the rub, or still dry brine with kosher salt, and then apply the rub when I take the meat to the smoker?
Thanks!
And any thoughts on the low and slow overnight or hot and fast, get it done the day of the dinner? I've always done the low and slow, taking 14-16 hours to get a brisket this size done on the kettle.
Jim
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