Thanks for the feedback! The grain is different depending on the section of the brisket, and I guess I remembered incorrectly which way the grain ran on that portion. I will make sure I fix that next time!
You only need two ingredients for brisket seasoning. Salt n pepper. 50/50 of each. Agree with the other poster, if you've got the extra time go with no wrap and let it bark up.
Thanks for the feedback! As I stated in the video, I have done it with just salt and pepper (which is probably the second best of the ones I have done) and a variety of different combinations, but the combo I do here always comes out the best. As for the bark, my experience has been that when I do it without wrapping, the meat comes out more dry / less tender, even though the bark is (marginally) better.
![Rich Dunk (Ft. DaBaby) - BIG DAWG [Official Video]](http://i.ytimg.com/vi/Pz2ewsSKAEM/mqdefault.jpg)
Looks delicious man! Next time cut that bad boy against the grain and you will REALLY get a great bite. Great job!
Thanks for the feedback!
The grain is different depending on the section of the brisket, and I guess I remembered incorrectly which way the grain ran on that portion. I will make sure I fix that next time!
You only need two ingredients for brisket seasoning. Salt n pepper. 50/50 of each. Agree with the other poster, if you've got the extra time go with no wrap and let it bark up.
Thanks for the feedback!
As I stated in the video, I have done it with just salt and pepper (which is probably the second best of the ones I have done) and a variety of different combinations, but the combo I do here always comes out the best.
As for the bark, my experience has been that when I do it without wrapping, the meat comes out more dry / less tender, even though the bark is (marginally) better.
Might have been better to not wrap that and let that bark get black.
I have done it both ways and wrapping it ends with a juicier brisket while still getting a great bark.