Brisket Dry Brine Testing 1-24-48 Hours | Tallow Wrap | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
HTML-код
- Опубликовано: 16 окт 2024
- #harrysoo #slapyodaddybbq #drybrinebriskets
Does the duration of the rub on the brisket make a difference? I test dry brine durations of 1 hour v. 24 hours v. 48 hours. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
Sponsor Harry for access to exclusive BBQ content - / harrysoo
PayPal - slapyodaddybbq@gmail.com or tinyurl.com/fx...
Venmo - @Harry-Soo
DISCLOSURE - Affiliate links below earn small commissions to help support new Slap Yo Daddy BBQ content. Part of net proceeds benefit charities such as Operation Homefront, Save The Children, Operation BBQ Relief, and others. bit.ly/42seaOH
- HARRY’S PRODUCTS & BBQ GEAR -
Harry's Award-Winning Rubs & Sauces: bit.ly/3Z0VQJE
More SYD Products, Training, & Catering: bit.ly/3ZVs4HF
Harry’s Favorite BBQ Gear: bit.ly/3n34quf
Harry's Award-Winning Rubs & Sauces on Amazon: amzn.to/3Zj1Nll
Harry’s Favorite BBQ Gear on Amazon: amzn.to/3KbmtaT
Harry's BBQ Wisdom Tee Shirts: bit.ly/42Fky5r
Harry buys wood chunks from Patty (Incl. Jealous Devil Charcoal): thewoodshedoc....
Dalstrong Knives: bit.ly/3JkQrHE
Thermapen Instant Read Thermometers: bit.ly/3KctXdF
Hassell Cattle Company Meats: bit.ly/3ZQR1TP
Weber Grills: bit.ly/40846Jo
Grilla Grills: bit.ly/3yZFyq1
Pit Barrel Smokers: bit.ly/3nbEjBs
Z Grills: bit.ly/42zDORW
InstaFire: bit.ly/40F3ZoY
Field Company Cast Iron Skillets: bit.ly/42z3rC6
Grill Grates: bit.ly/3n5nLuY
- Grill Grates: Enter Promo Code “SYDBBQ”, without quotes, for 10% off
Hasty Bake Grills: bit.ly/3YYPzOP
- Hasty Bake Grills: Enter Promo Code “HARRYSOO”, without quotes, for 10% off
Snake River Farms Meats: bit.ly/3nqYNWX
- Snake River Farms Meats: Enter Promo Code “SYDBBQ10”, without quotes, for 10% off orders over $99
Grill Armor Gloves: bit.ly/3ZXpNf6
- Grill Armor Gloves: Enter Promo Code “SYD10BBQ”, without quotes, for 10% off
- BBQ CLASSES -
bit.ly/3JnetSt
- RECIPES -
bit.ly/3ZXWAjZ
- VIDEOS -
bit.ly/3LtVUOX
- LINKS -
bit.ly/40hzF36
- SOCIAL MEDIA -
bit.ly/3JqtrHk
- NEW HERE? -
Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
now this is the test i wanted to see. freaking love salt
Nice job Harry, I just started learning to BBQ brisket a year ago for my non-profit food ministry. Learned a lot from your video, I've used different methods including dry and wet brine. I'm working on trying to combine both brine methods to add flavor, smoke and juiciness to the brisket. I use a large pellet grill, Louisiana Grill Black Label 1200. I go for a medium smoke flavor, but aim for intense meat flavor. Spot on with your method, Looking at a 4 to 7 day brine process in a week. Keep up the great work.
Thanks for stopping by. Keep spreading BBQ love!
You do a great job with these videos. I always feel like I am taking a college course level on BBQ. Thanks Professor Soo!
My pleasure!
Soo Sifu: Wishing you a great weekend and Dad’s day! Thank you for doing this test and vlog! It was a great learning experience and great seeing the enthusiasm of Ms. Winnie! Glad to hear that you saved some of the creations for Mr. Beans, who must have been “Jumping” when he smelled the offering you bought back for him! Looking forward to your next lesson and presentation. Best wishes and much 🧧, Sifu!
Thanks Bill! Happy Dad day to you too!
I usee the Moola Beef rub on some burgers last night. Tasted awesome! I like that you are still using the Devastator, I use mine a lot too.
Love the Rambo feel and heft! Thanks for being a SYD customer!
I started doing 48 hr dry brine awhile back when I saw a clip on TV that NY Steak Houses normally do it to their steaks
Did you try to vary durations to see what is best?
I’m finding the same with chuck roast. Two or three days rubbed and vacuum sealed. Smoke until bark is set . Vacuum seal and freeze.
Thaw out and crockpot with some garlic, onions and beef broth. Very good 👍
Sounds like a winning method
This is great. I've been seasoning my briskets a couple of days in advance, but I've been wondering why so few people seem to do this. Even with most of the BBQ expert videos I watch, they they always season right before putting it on the smoker. I started to wonder if there was any real benefit to dry brining. Well, I believe you answer my questions. Thanks for the great video!
Glad it was helpful! I like overnight
@@SlapYoDaddyBBQ I seasoned my last one 36 hours ahead of time. Turned out amazing!
That’s a real bbq pit right there. I love it man👍
So good
Very informative Harry! Always enjoy your analysis in the cooking process.
Glad you enjoyed it
Thanks for sharing. I never tried the tallow wrap or never brined for that long. Looks like I need a brisket now to try on. Enjoy!
You should!
I agree. The best Brisket I have ever done was 7 days before I smoked it.
Awesome love both you guys videos :)
And Girl :)
Thanks so much!!
Appreciate the video. Do you have any thoughts on how dry brining 48 hrs affects tenderness or juiciness?
Sorry I don't have A-B comparison data. I speculate that it will be better overall with 48-hour duration
Thank you Harry Soo 🐉 your moola beef rub and your beef rub are the same (I think I heard you say that? ) the rub or smoke ring? On the 48 hr dry rub looks more predominant of the 3. Tks to winni also!!!🐲
Yes, Moola = Beef. My daughter Amy came up with the name as I've won a lot of mullah with it and cows go Moo so hence Moola is Mullah (money) + Coy (Moo)
Harry, what does the 50/50 cider vinegar water mixture do for the meat? I see a lot of people do it, but haven't seen it well explained anywhere. Thanks, and keep up the good work.
Good question. This is a common formula used by many Texas pitmasters. Not sure what the chemical benefit is besides the H2O. I spray with water 100% and have won over 100+ first places so I stick with water. I've tried both and have not noticed a difference. Some theorize that it will tenderize, retain moisture, and remove the gaminess from beef. I'm doubtful. But it makes a good soundbite on TV in that "Moisturize, Favorize, and Tenderize with my special spray"
@@SlapYoDaddyBBQ only H2O for my briskets
I love dry brining. I use Diamond Crystal Kosher Salt, as in my experience even if you use "too much" of it it won't over salt like Morton's will. I've even used a Diamond Crystal dry brine with rubs that contain salt in a pinch (as I forgot I was out of salt free rub) and it was fine. Using it with salt free rubs is what I usually do, and that's fine too.
What salt-free rub do you use? I'm looking for a salt-free or at least low salt mix.
@@cfmcgheeII For pre-packaged ones, there's Not Just for Beef and Rocky's Rub by SnS Grills. Not just for Beef is good on anything, but it's formulated for thick cuts like chuck roasts and briskets, so I usually use it that way. Rocky's Rub is good for bark formation on ribs etc.
The one I tend to use for every day needs is a house rub I got the recipe for from Smoking Dad BBQ:
1 part black pepper
1/2 part smoked paprika
1/2 part onion powder
1/2 part garlic powder
1/4 part celery seed
1/6 part cayenne pepper
It's a good little mix.
After dry brining, is brisket stored wrapped in foil or uncovered in fridge? Thanks
During the dry brine some people cover the pan in plastic wrap. Just make sure you take it out and let it start getting toward room temp ah hour before you want to cook it. After cooking and slicing store it however you want.
I was gonna try it my first time (first attempt on cooking a brisket) If I dry brine with kosher salt do I take the salt off before cooking or can I just add rub to it with the kosher salt still on then throw it in the oven?
Will definitely try this. I was usually allowing 24 hours for rub...
Give 48 a go and let me know how it compares
Do you see any major differences with fat side up or fat side down? I’m sure it’s 100 hour debate on which is better however I appreciate your input
And Jerry Springer fist fight. It really depends on the draft of your pit as some pits will create a better result with Fat Down, and some Fat Up. Every pit is difference so only way is to cook it both ways in your pit and experience the final results.
Hey Harry do you have any videos on how long to thaw the brisket before cooking it? I’m planning on getting a brisket from snake river farms and want to know how long to thaw it for before cooking it?
If frozen solid, figure about 5 days. You can keep a thawed brisket (called aging) for a couple of weeks also. Be sure you're at 34F in your fridge and don't keep opening the door so your regular kitchen fridge is not a good place. I have a second fridge in my laundry room I use to store my meat that is only used by me and not family members
I was gonna try it my first time (first attempt on cooking a brisket) If I dry brine with kosher salt do I take the salt off before cooking or can I just add rub to it with the kosher salt still on then throw it in the oven?
You apply your salt and pepper rub, rest in fridge overnight, cook 250F smoker or oven until crust sets, wrap, and remove when bamboo skewer probe tender (200F to 208F internal temps). Be sure to rest your brisket a few hours in a warm oven or in igloo wrapped in towels. Slice and enjoy!
@@SlapYoDaddyBBQ Will do! Thank you! 🙏🏼
Harry, how did you dry brine? Did you wrap in foil or plastic wrap or leave open in fridge on wire rack? Thanks!
I place on hotel pan and cover with foil and place in fridge
I am going to attempt a carne asada brisket on my GMG Daniel Boone. I plan on marinading it but after seeing this video I now want to put my seasoning on it 2 days before as well. I guess what I’m asking is how do you think I should go about marinading and seasoning it? Also do you think starting it at 180 for 2-3 hours then the rest of the time at 225 would be a good idea?
Huge fan and it’s always great to see who I consider a legend testing different ideas for the sake of showing everyone how to make a better finished product especially on a brisket!
2 days is fine. Just be careful on your salt level on a 2 day soak. yes, you can start 180F
Pizza paddle pro tip right there!
Only from the Smoke Queen!
Good experiment, when you do 48hr dry brine, do you leave in fridge covered or uncovered?
Covered for food safety reasons
Harry, great video and experiment. I believe you left the briskets wrapped in foil during the dry brine process. When I dry brine meat or chicken I use Diamond Crystal kosher salt and leave it uncovered on a wire baking rack so air can circulate all around. I think dry brining works better when the meat is left "naked" in the fridge. Especially on chicken thighs, when I dry brine uncovered for 24 hrs I get almost bite-thru skin without having to do all that scraping etc. if I cook them hot and fast on the Weber kettle w/ the grill gates. But I only cook backyard BBQ, not comps.
I'm lucky to have an extra "beer fridge" in the garage though, so I don't have to worry about odors in my main kitchen fridge. I'm thinking of getting a small fan that runs on D batteries and let that blow on the meat whilst it dry brines to maybe get even better results.
Sound like interesting tips and methods. Let me know how the fan works out
I just ordered 26 ounces of your brisket rub. Gonna give it a shot Sunday.
Thanks Tyler for your business. Let me know how it came out
Did you leave the 48 brisket in fridge wrapped in foil the whole time ?
In fridge in plastic or stainless steel pan. Best to not use foil and the electrolytic effect can make pinholes in your foil.
So would you recommend pepper than seasoning than put in fridge on a wire rack unwrapped the whole 48?
Interesting in that you mentioned you use injection when you don't have the time for the rub to penetrate. That is a learning for me. I don't inject, and have no interest in it, but now I know why folks do. I'm going for the 48 hour brine, tallow wrap on my next brisket. thanks for doing these experiments, they really help us mere mortals learn from the pro's.
I'm an MMA cook with no training so I use whatever technique to get to the top of the mountain the most efficient way! Dry brine, wet brine, inject, vacuum tumble, Jaccard, etc. are all fair game in my book
What do you mean by seasoning flavors change after its cooked
The wood, pit, smoke, moisture all affect the cooked flavors, texture, and taste.
Hi Mr Beans! And thanks Harry! Great video!
Any time!
Harry is soo lucky to know you. You are soo lucky to know Harry...
Watch out for Smoke Queen as the new BBQ Tour de Force in SoCal!
@@SlapYoDaddyBBQ Harry, Winni is soo very beautiful.😊
After watching this video almost two years ago, I’ve always done at least 24, but often a 48 hour dry brine. However, this weekend I’m doing a 72 hour dry brine because family flights got delayed. I’ll reply to this comment and report how it goes. It’s a 16lbs prime brisket from Sam’s Club with a mustard/Worcestershire slather and a seasoning of salt, Lawry’s, course black pepper, and MSG. Right now, I think it will either be fantastic, or potentially kinda ham-y (worried the long brine will start a sort of curing process).
I've not done a 3-day dry brine and would like to hear your results! I think it should be awesome so long as the salt level is adjusted for the longer dry brine.
@@SlapYoDaddyBBQ Turned out great! Very similar to how you described the 48 hour brine in the video - good salt penetration all the way through each slice. The flavor of the pepper and seasoning flavors still largely remained on the exterior. Smoke ring was slightly more visible than usually, which was either a product of smoking it fat-cap-down or possibly the celery salt in the lawrys having more time to penetrate, which I know from your other videos can help with the smoke ring. Overall, I can’t say if 72 hours is better than the 48 hour brine, but it definitely is a viable method and not something to be avoided 👍🏻
Is it ok to dry brine in 48 hours on a wired rack in the fridge unwrapped? I tend to dry brine just with kosher salt and then add the rub (usually course black pepper and sometimes garlic powder) 24 hours. I think the salt is the only thing that is penetrating the meat or am I wrong?
I think this is right. I dry brine with as much mortons kosher salt that will stick to the brisket without slather. I usually can get away with 12-24 hours. I add the rub about 1 hour before smoking.
Yes, any NaCl will work. The longer it sits, the deeper the penetration
When the salt draws the moisture out of the meat it “the moisture” will absorb whatever flavors (salt, pepper, garlic, rubs etc.) and that moisture will go back into the meat with all of those flavors.
Just to add I only dry brine the top of whatever I’m dry brining, not the sides or bottom so when the moisture comes to the surface I don’t lose much of that moisture falling into the catch pan.
Great job Harry.. I use your beef rub all the time. Nice flavors in it. Especially on my dino ribs
So good! Thanks for your support!
Thanks Harry, ill give the 48 a go!
Let me know how you like it!
Thx
You're very welcome! Happy New Year
Sorry I'm talking to my phone sometimes it doesn't spell what I'm saying but thank you sir
Delisssssh! Why not all three with the same rub tho?
yes, I like to jazz things up so it's not boring!
I can dig it! How do I go about commercializing my rub recipes?!
@@mr.splackavellie2184 You can sell online like Amazon
Thank you again!
You're very welcome!
It would be interesting to see if different rubs (like a pure SP Texas style) would behave similarly or differently.
S&P v Harry's Moola Rub - ruclips.net/video/Ykdy0bv2JIU/видео.html
@@SlapYoDaddyBBQ Yep - I've watched that one!
I meant more from a standpoint of length of brine. I figured a heavier content of salt and pepper could behave differently than your rub which has many other ingredients.
Thanks for the vids!
@@Zaral7 It's really only the salt that moves through the meat. The other ingredients in the rub don't penetrate much at all. Could be a three hour argument, but that's my understanding. I put the salt on then let it dry brine. When ready to cook I'll put the rub on 0-30min before going into the smoker. I have noticed even a few hours of dry brine has a positive effect. So if you don't have a lot of time for dry brine use the time you have.
I've always shook my head when i see someone season then go straight to the pit. Brisket, ribs, pork butt, chicken has always gotten at least a 24 hr head start from me. The only exception is a ribeye steak. This one i can't explain. But if i season a day or more in advance it seems to lose flavor compared to the day of cooking.
Go with what works for you!
Awesome video love ur channel
Thanks so much!
I love the test. Why would additional time make the brisket too salty? The amount of salt applied is still the same.
Salt ions diffuse into the microfibrils of protein. The longer it sits, the further the ions penetrate. That's why you need 5 days to complete a pastrami soak before you cook the pastrami
That's not answering the question Harry. It WONT be more salty with a longer hold after salting. I weigh my trimmed packers, and use 1/2 teaspoon of kosher salt per pound of trimmed meat. I hold at 32°F to 34°F for one week. The meat is "perfectly" salted all the way to the center.
@@bbqbill8201 it will become more salty tasting the longer you go. Your simply trying to brine for flavor not cure the meat. If you leave it for much past 48 hours the meat will begin to desicate and basically cure like a ham.
I’ve tried this before. And while yes the seasoning pops more salt ions will draw out water. My theory is to always preserve moisture at all costs
but a pleasant moist/juicy sensation from good meat is because of rendered fat in the meat?
At what temperature are they cooked??
Drogon likes to run around 225 to 250F I think
I'm going to try a roaster since I don't have a smoker
Yes it will work. Search my numerous "Oven" recipes
Did you find the texture change at all between the test briskets, and was the bark better on one vs the others?
Bark same. Saltiness best on 48
Harry, your thoughts on a 48 hour wet brine?
Not sure about 48 hours wet. I prefer 48 hours dry. The wet may make it hammy
why did they all get so mangled? was that intentional?
LOL! We must have been in a hurry to feed our taste testers!
Waiting to see how that John Lewis Rub test worked out
Yes, working on the edits and will be on Patreon.com/HarrySoo soon
This is the brisket test I wanted to see. When we cater brisket we salt 24 hrs ahead of time and then just spice rub of pepper, cloves, coriander, and coffee 1 hour ahead of the smoke. I feel like it makes it easier to cook; picks up more bark; and picks up more smoke.
If fridge or walk in space is not a constraint, go for 48 hours is what I would do.
Do you wrap when in fridge?
@@oso8595 No, just on a wire rack. It will come out a pick tacky and hold the rub without any binder necessary.
I've never seen a Chinese cowboy snap off on the briskets.
See Pitmaster Winnie on Bobby Flay's BBQ Brawl!
Oh wow sir she has a beautiful barbecue pit
Lucky for me that she lets me cook on it and show you all how it goes!
I save my barbecue bones and make stock. Using the stock as a base for my brine, 48-72 hours. I then rub & smoke.
Sounds like a good approach
When are you gunna come cook with me on my 288 gallon smoker made by sgmetalworks
Send me an invite to harsoo@yahoo.com
Great video
Thanks Matt. Always learning from others in our journey of BBQ love!
I would like to see 48 hours with some pink curing salts. Added 3 teaspoons of curing salt to my dry rub. Trying it right now. Planning on a 20 hour cook.
Sounds like pastrami?
@@SlapYoDaddyBBQ without the pickling spices and other herbs.
Just like chicken the longer the seasoning sits the better and more juicy!
I find the Exact same results with Turkey breast😊👍👍
What would happen if you injected and also let sit for 48?
Test coming up
@@SlapYoDaddyBBQ thanks! I have a small choice from my local supermarket and will be trying this weekend as well. Mine will not be anything close to scientific, as I will not have a control, but at least I will know if it is same better or worse by the ultimate judges - wife and friends, haha. Thanks for all you do for all of us!!!
You are just awesome person love the cowboy hat tell Mr beans high for me
Will do Gabriel! Thanks for stopping by!
Harry, I know I have ticked you off in the past. But I have to ask this!
When Dry brining, you only put salt on the meat. When the the salt breaks down, it penetrates the meat. All the other stuff doesn’t matter. It will not penetrate.
So would like to see you do an actual dry brine with nothing else. Then season at the time of cooking.
And notice, this was not negative in any way.
The salt ions are very small as compared to pepper, garlic, onion, etc. So the salt penetrares the most. Less for the others. I use a combo rub as a brine, and folks in Texas do S&P. I've not seen anyone adding salt first, wait, and add spices before cooking. For me, I want the flavor of my spices to sit as long as the salt even if it penetrates less. For example,, if it penetrates a 1/4 inch is better than 0 inch.
No worries about the tone as I do 58,000 comments a year across 13 platforms. I'm here to help you master BBQ
Salt will also help carry other seasoning into the meat
I've gotta reduce my salt intake, any alternatives?
Add msg
@@yapaul6226 great idea
You may want to look into low-sodium rubs - www.slapyodaddybbq.com/product/syd-all-purpose-rub-12-oz-lower-sodium/
48h vs 72h vs injection might be nice to see (how does injection hold up?)
Good question. I'm editing the injection 1 v 24 v 48 test cook I did last weekend.
DRY BRINE TALLOW WRAP REAL WOOD OFFSET FUCK YES
THIS IS THE PINACLE OF BBQ.
100% 🙌🏻🙌🏻
John Mayer you get down with bbq?
48 hour brine, 12 hour cook, 6 hour rest. Brisket is not for the inpatient
It's a labor of love!
Any vid with Winnie, is a winner!....OK, Harry you're pretty good also...thanks for the info...
You bet! Anytime!
You have to let the meat sit in the sweet spot longer so the penetration is better.
What brand offset was that?
Shane Gonzales built it. See this video for this fabrication shop - ruclips.net/video/cREj_bxJjI0/видео.html
I usually dry rub for 24 hours. But I am gonna have to try the 48 hour idea.
it actually takes a long time for salt to diffuse into a big cut like brisket. could take as much as 7 days.
Let me know how it works out for you. I'm doing a test on injections 1 hr v. 24 hr v. 48 hr
@@SlapYoDaddyBBQ Injection is best shortcut to get salt to center of brisket. Harry are you using 1%-2% rule? take mass of brisket then times 1%-2% and use that much salt. The salinity is ideal. include the salt you would use in the rub, too. this way there is no guesswork to how salty you want your brisket. This comes from equilibrium brining theory. Sorry if you knew this already. haven't been able to watch the whole video.
@@SlapYoDaddyBBQ will do. :0)
@@ColocasiaCorm I use my double seawater rule
Hi Harry! 😊
Hey Victor!
Harry, you're awesome but Winnie is much more amazing!
I totally agree! Wait till you see her Fire Management video!
I agree. She's pretty damn hott
Yay for Mr. Beans! And he didn't have to endure a 30 minute lecture before he got a chance to eat. I hope... unless you went home and repeated everything...
Mr. Beans got some good eating brisket!
"Toss my brisket into her pit"
And Winnie has space for 10 more! Always happy to load up someone else's pit. It the same amount of wood so best to be efficient!
It looks like you are a convert to the tallow wrap.
Actually if you watch my Tallow series of 11 videos, you'll notice my findings and discoveries on 101.5F and lard.
Why tallow on the butcher paper?
I did an 11 part series on benefits
I think I worked with Winnie, does she work for Los Angeles County or did in the past?? The Winnie I knew was a secretary for the County..
No idea, sorry.
Without brining ahead of time, I have found that BBQ will reach full flavor on the 3rd day. The 1st day is good. The 2nd day is better. The 3rd, 4th, etc. are all peak flavor.
What do you mean? Tell me tell me please.
@@danielploy9143 the smoke and spices fully meld with the meat after 3 days and developed a depth of flavor that isn't present the 1st or 2nd day. Once the BBQ cools down I always put it in the refrigerator for at least 24 hours before I start eating it. I don't brine, but brining 3 days before smoking may have a similar result as 3 days after smoking.
@@blink555 thank you for the reply. Do you wrap it in plastic wrap.
@@danielploy9143 no, I put it in a roasting pan with a lid or a zip top bag.
Just to clarify, you are saying that eating the brisket 3 days later is a much better experience? I have to try then as a test. Please confirm!
Very nice, I'd hit it.
CW could be somuch more powerful if he stopped contradicting himself
where do you live?
I'm based in Los Angeles.
@@SlapYoDaddyBBQ was asking cause looked so much like fremont, ca.
Will Minnie marry me! 😉
You can ask her on IG. Not sure if her husband will appreciate the request!
@@SlapYoDaddyBBQ I wont tell! 😂🤣