I usually dry brine brisket, but the last one I injected with Soluble Pa’s Black Bull, which was amazing. Can’t imagine doing a brisket without it now. Question is: should I dry brine and inject, or is that overkill?

I definitely would use a dry rub in conjunction with the sodium phosphate injection. My question was about using a dry BRINE (kosher salt at 1/2 tsp per lb) in conjunction with this specific injection.

I have a set of Wusthof knives that I bought at the factory in Germany 10 years ago on my honeymoon that need sharpened. Approximately how much does your sharpening service cost? I also screwed up and bent the blade on my Santoku, which is my favorite knife. Is that something that can be corrected?

Tex_77 I was an idiot and tried to cut meat that was a little too frozen with the wrong knife. I should have either waited until it thawed a little more or grabbed a blade with a heavier profile.