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Hey, FMB,(or anyone else) I have a question about your salting steaks thing. If I'm saying it right.
I am planning to start a whole brisket on the smoker Saturday aft/eve. I am wondering if it would be a good idea to season and bag it overnight in the Frigidaire on Friday. I like to let the brisket room temperature-ize before it goes in the heat.
I prefer just kosher salt, ground white pepper and the occasional garlic powder on my beef for the grill/smoker.
I guess what I am asking is, should I salt and pepper my brisket, bag and marinate in the Frigidaire for (x) amount of time the day before?
Or just salt and pepper during the room temperature-izing time?
TIA
Dinny
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