Because they can weigh anywhere from 8 to 20 pounds, they’re a great option when cooking for a large crowd. I think the marinades can do wonders on and really isn't a bad one. A good rub simply will make your brisket taste better and bring out the beefy brisket flavor that we all love. This was my first time using the mustard, and I thought it helped to keep more of the rub on during the cook - but that could have contributed to why it was too salty. When the brisket is finished cooking, they wrap the meat in foil, then set it in an aluminum pan. What is the answer for level 23 on prove your logic? The beauty of the simple Texas style brisket rub is that it’s designed to bring out and accentuate the flavors within the beef. The cooking process causes the muscle fibers to contract, thereby forcing moisture toward the center and surface of the beef. We’ve created a resource on the differences between a smoker and a grill right here if you want to dive a little bit deeper into this topic. Try using beef broth, low sodium and do not use it until just before you wrap in foil. I think your result is the nature of the beast. Generally speaking, brisket rubs can be dry rubs or wet rubs and almost all of them consist of salt and some sort of sweet component as well. too salty. Old recipes sometimes call for an overnight soak or even more than one soaking, but the beef was saltier in those days. The holiday might look a little different this year—but we’ll be right by your side (as always!) For my taste, this recipe brings about the perfect blend of sweet, spicy, and smokey. Corned beef gets its name from the kernel-shaped pieces of salt that the meat is packed in. First and foremost, resting the meat gives the juices a chance to redistribute. Depending on how heavily salted your corned beef was to start, you can often skip those steps. The answer to this question is up for debate. When it comes to preparing brisket, it’s easy to focus on the part of the process that revolves around your getting your smoker. If an hour seems like too long to wait, don’t worry. I've been soaking it in cold water in the fridge and replacing the water every so often. Save my name, email, and website in this browser for the next time I comment. The next day I covered and baked it until tender,uncovered and glazed until bubbling. Especially if your rub has sugar in it, this method will allow for the rub to seep in and flavor your brisket beautifully while it cooks. The answer might surprise you. From there, you can also score the outside of your brisket, cutting slits about an inch long and half an inch deep across the entire exterior of your brisket. If you’re looking for a solid, traditional sort of rub that you’d expect to be used at your local BBQ joint, check out this combination of common household spices and seasonings.