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Brisket vs. Prime Rib.
Posted on 11/21/22 at 10:26 pm
Posted on 11/21/22 at 10:26 pm
Looking for opinions on whether a brisket flat should be left in the fridge to cure before dry-rubbing like you would do with a standing rib roast.
Seems that the same principle would apply, only not leaving the brisket as long as a rib roast due to less moisture to start with. Or should it just be patted dry, rubbed, and put on the smoker?
Thoughts?
Seems that the same principle would apply, only not leaving the brisket as long as a rib roast due to less moisture to start with. Or should it just be patted dry, rubbed, and put on the smoker?
Thoughts?
3
Posted on 11/21/22 at 11:55 pm to tiggerfan02 2021
Do what you want.
My thoughts are you wouldn’t tell a difference with everything else being equal.
Like with roux.
My thoughts are you wouldn’t tell a difference with everything else being equal.
Like with roux.
Posted on 11/22/22 at 7:30 am to tiggerfan02 2021
I've always wanted to do a pastrami with a brisket flat
Posted on 11/22/22 at 8:22 am to tiggerfan02 2021
quote:
be patted dry, rubbed, and put on the smoker?
its a cheap piece of meat (despite today's prices) where you want the intermixed fat to render and make the whole cut moist. No need to sit in the fridge.
But do trim that baby up.
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