Smoking a Brisket with Pa’s Black Bull
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After marinating a brisket flat, should one pat it dry and then add Salt and Pepper as a rub… Or just cook it as is?
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Use it as a marinade yes but then i would for sure add any seasonings you like on it. No sense patting it dry either. That blackbull seasoning makes the beef stand out real well but still needs seasonings for full enhancement.
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https://meatgistics.waltonsinc.com/topic/2174/my-catering-smoking-weekend?_=1594153850194
I did 11 briskets for a catering event that i used pas blackbull on. Thats where my thoughts come from fyi. Its a real good injection!
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After marinating a brisket flat, should one pat it dry and then add Salt and Pepper as a rub… Or just cook it as is?
@Richard-Rode Pat it a bit or let it sit on a cooling rack or paper towels for a bit. It doesn’t need to be bone dry, but it can’t be dripping.
You may as well pay it dry to make sure those goodies you put on it stay on it and tip save time drying it on the pit.
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