Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 09-18-2014, 06:51 PM   #1336
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Dinny Blues View Post
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

DEFINITELY a day before. I always rubbed 'em down the day before. You need some time for the salt to penetrate.

And not trying to imply you don't know BBQ, but be sure you dry it well before going on the smoke. If you want, dry it when you bring it out of the fridge and put a fan in front of it. That drying action will help form pellicle, which smoke will cling to.
Last edited by Fire Me Boy!; 09-19-2014 at 06:28 AM.. Reason: Fixing a typo
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