That is a lot of sugar and no salt for a brisket rub. The rub is very light. You should be resting at least twice as long.
Different-Pilot4924
First off, why is he cooking a brisket before the expiration date? Was the flat soft and limp? I see no indication this brisket is anywhere near aged enough.
You want a great brisket? Wet age at least 30, if not 50 days. Why? Beef flavor!!! Oh, and to wet age you throw it in the fridge, in the package, and wait. No loss of meat like dry aging and no trimming (unless you want to).
2 Comments
That is a lot of sugar and no salt for a brisket rub. The rub is very light. You should be resting at least twice as long.
First off, why is he cooking a brisket before the expiration date? Was the flat soft and limp? I see no indication this brisket is anywhere near aged enough.
You want a great brisket? Wet age at least 30, if not 50 days. Why? Beef flavor!!! Oh, and to wet age you throw it in the fridge, in the package, and wait. No loss of meat like dry aging and no trimming (unless you want to).