TIL I was putting rub on my brisket way too early for years

I used to rub my brisket the night before, like 12 hours ahead, thinking it would soak in deeper and make it taste better. Then I watched a pitmaster from Franklin's do a demo at a competition in Kansas City last year, and he said the salt just draws moisture out if you leave it on too long. I tried it his way, rubbing it right before it hit the smoker, and the bark came out way crispier and more flavorful. All those years of early rubs were just making my meat dry and my bark mushy. I felt like an idiot seeing how simple the fix was. Anyone else find out they were overthinking their prep routine?

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elizabeth2201mo ago

Oh man, I used to marinate everything overnight too. Total gamechanger when I stopped!