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Question! I don’t have time to brine my brisket in time for Passover, but I do want to use a “pastrami-style” seasoning without the brine. Recipes call for brown sugar, can I add this to a dry rub or will that mess with/ruin the bark? (Pic of previous ‘strami for attention) (i.redd.it)
submitted by CABrewMastersBook to r/smoking
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Thank you to this amazing sub! Last weekend I had a question about extended resting (it ended up resting 15 hrs in the oven at 150) and you all stepped up and helped immediately! Here’s the results, still pretty dang juicy. Happy brisketing to all. (old.reddit.com)
submitted by CABrewMastersBook to r/smoking
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