I have to say that when I salted a cheap steak only, it made it tender and juicier. I put the exact amount of table salt I would have if I were going to cook it right away. I had let it sit for 24 hours on a cooling rack in a fridge, unwrapped and added pepper and garlic powder just before I cooked it. I got excited and did the same steak, but this time I did a second one with Lawrys, salt, pepper and garlic powder for the dry brine, not wrapped. Nobody liked the second one, it was better with the salt only for the dry brine and seasoning afterwards. Last night I did a prime rib with a 20 hr rest on a rack in the fridge. Table salt again as this seems to get the meat to sweat and draw the sweat brine back in, over using coarse salt. This was incredibly tender and tasty. The meat that was exremely rare was so soft, it was unbelievable. I don't think the method of brining in the video with the plastic wrap is the way to go. I found a few others that say they only salt with table salt and seem to get similar results. They also did not like anything but salt applied during the 24 hr, unwrapped, brining period and then apply the remainder of ingredients added just before cooking.

Thanks Steve. You saved us some time. Great experiment.

The second brisket didn't taste different because you didn't spank it. Redo the experiment. Lol

Great vid Steve. Congrats on the new baby too. Another person to share your fab briskets with! :-)

A couple years ago I dry brined a prime rib (aka standing rib roast) uncovered in the fridge for 7 days. It was the best prime rib I ever ate, and my guests agreed. Maybe try dry brining your brisket for more like 5 to 7 days and see what happens. I know some people use a 50/50 mix of salt and MSG for dry brining as well.

That 1st raw brisket was beautiful. Prettiest brisket ive ever seen

So without the long hold overnight, more like an hour or two in a cooler, do you think that dry brining would make a difference?

I do it just because it's easier to trim and season the night before vs doing it at 3 in the morning.

I have never done a dry brine that wasn't on a cooling rack on a jelly roll pan allowing air around it, allowing it to dry. Why did you wrap in cling wrap for this one?

Awesome Experiment!! I like trimming and seasoning night before cause I can get it on Stickburner quicker in the morning 😊👍👍. I wrap in saran too

those briskets might be some of the best i have seen you cook. The fat is that beautiful yellow

I’d like to see a simple video comparing brisket marbling and what good marbling looks like compared to poor marbling - and then show a segment on how to pick a good brisket when at Costco or some store like that..what to look for and such.

PLEASE tell me you named your new baby Franklin? 😂 Great video!

That's what i like .a juice brisket yummy 😊

The point of brisket is to have moist meat, brining it seems counter-intuitive? Good video, thanks Steve

I’m always trying to get the end of the flat as juicy as possible. Getting a Juicy point is a no brainer. I’d like to see you cut the flat ends to see how they are turning out.

A more interesting experiment might be to try your standard method with the long rest and pit it against a 24-hr dry brine and a short rest, a la Snow's BBQ method.

Please do a brisket on the Tahoma 900 as I would love to see how it’s done!!

My third brisket was better with a dry brine, also made the cooking day easier by just popping it in the smoker.

Great video! Quick question...Why not just slice in the middle of the point for your initial slice instead of slicing 4 times to get to the middle. I feel like your other 3 slices are sitting there drying out, getting cold, etc.

You need to add a chainsaw sound effect when you slice into the brisket. 😅 Great video !😊

Is wrapping in cling-wrap a dry-brine? Especially with liquid like soy sauce. I'm thinking a better experiment would have been to just salt, leave unwrapped over night, and then use soy sauce as binder for rest of spices half hour before smoking. That way the ONLY difference was a true dry brine.

I wonder if dry brining on a wire rack uncovered in the fridge how chicken is done would be different...also wonder if it would develop a pellicle like sausage and attach more smoke flavor

The salt increased as you went because you had salt on the board and your hands from handling the brisket. Just salt the tallow and as you slice and then use tallow it will add salt to each bite.

Could you do the same experiment but without overnight long haul. I usually just do 12 hours smoking without overnight so curious how that would be different for dry brine vs 30 min.

well thats not dry brining more like a really short time cure, now that will be one heck of a experiment try curring a brisket using the equilibrium method for a mouth then cooking it

Question, been having a bit of a rough go with getting the brisket to be super juicy after about a 15hr hold. AAA, commercial warmer, both wsm / offset, same dry flat. Usually salt, pepper night before left unwrapped in the fridge. 250-275 until 195. Thoughts?

Wait I’m confused. Brining = more juicy. Extended hold = more brining = dry?

Wrapping it in plastic isnt really dry brining though is it? The water needs a place to sweat out to.

Have you ever tried a wet brine on a brisket?

I brined one once and it turned out like corned beef. Yuck

Oklahoma Joe, not. Canadian alert. He has a pro-ses.

I don't believe that is a correct way to dry brine. It should be done without the plastic wrap.