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Should you dry brine your brisket overnight? Some people say dry brining your brisket makes it juicier and better tasting but does it really?. Steve Gow from @SmokeTrailsBBQ puts it to the test on his Oklahoma Joe's Longhorn Offset Smoker by smoking a 24-hour dry-brined brisket and comparing it to a brisket that was rubbed just before going on the smoker.
Offset Smoker Brisket Recipe:
- Rub brisket with your favorite rub
- Smoke at 250 degrees until the brisket reaches 170 degrees internal (around 7-8 hours)
- Foil boat brisket and continue cooking at 300 degrees until the brisket reaches at least 195 degrees internal everywhere you probe
- Wrap brisket in foil with beef tallow and hold at 150 degrees for 18 hours
- Slice and serve the next day for lunch or dinner.