So, yesterday I must had been living life through a fog as for some reason I thought it was Wednesday (imagine my horror when I discovered how much longer that week had left). So, I went to Costco and got a 11 pound prime brisket, salted it up, and put it open in the fridge to dry brine. I don't plan to put it on the smoker until Friday morning. Should I saran wrap it, or leave ot open in the refrigerator until Friday?
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It's beef you'll be alright. Maybe lightly tent it to prevent too much surface moisture loss. -
better 3 days than one, Thursday I might put a little oil than heavy on the pepper gran garlic gran onion put back in fridge cook
Friday
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Thanks guys, figured it be alright being people age steaks in the refrigerator for weeks, but figured it be best to make sure.Comment
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​Welcome to The Pit CoryS! I'm of the ilk that wraps my beef in saran wrap when dry brining in the fridge, from brisket to steak. I cook on an EOS (stickburner) which has lots of dry airflow so I personally don't need any further drying of the surface. (I do hold skin-on chicken in open air in the fridge when dry brining, but that's it).
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I've read that too long of a brine can lead to dry brisket. I usually have done 12-24 hours. Granted, my source is golf.com (Pitmasters from Pinehurst).
https://golf.com/lifestyle/food/6-ru...rfect-brisket/
I also read Aaron Franklin applies the rub, let's it sit at room temp for up to an hour and then throws it straight on.Last edited by mcolson1590; December 13, 2020, 08:26 AM.Comment
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Plan ahead and you can play #2 and have some of that BBQ. https://sandhillssentinel.com/pinehu...r-day-weekend/
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Brisket is a large cut of beef and it does take time for the salt to penetrate to the center. 12-24 hours works for me.
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