Loading…
16
A local pitmaster's salt trick just rewired my brisket game
Chatted with a guy who runs a tiny smoke joint outside Austin yesterday. He told me he salts his brisket 48 hours out, not 12, and wraps it in butcher paper with a beer-soaked towel on top of the grate, not under the meat. I tried it on a 14 pounder last night and the bark came out like nothing I've pulled before, super crunchy but the inside stayed juicy as hell. Anyone else experiment with longer salt times or weird moisture tricks that seem counterintuitive at first?
1 comments
Log in to join the discussion
Log In1 Comment
shane_hayes9d ago
Man, that 48 hour salt window is no joke, same thing happened to me on a pork shoulder last month. The longer cure just builds this crazy deep seasoning that a 12 hour rub never touches, plus that beer towel trick kept my stall way more even, totally worth trying again.
4