I thought the 'dry brine your brisket for 48 hours' thing was just hype.

Tried it on a 16-pounder for a family event after seeing it on a Texas BBQ forum, and the bark was way better and the flat stayed juicy. It made me rethink my whole prep routine. What's a tip you were wrong about that turned out great?

3 comments

3 Comments

andrew_gonzalez881mo ago

Saw a guy on youtube swear by putting a water pan in your smoker for pork shoulder. Always thought it was a waste of time and would ruin the bark. Tried it on a whim and the meat was way more tender, didn't dry out at all. Bark still formed perfectly. Totally changed my mind about needing a super dry cook.

skyler9211mo ago

Man I feel that, I was a dry smoker purist for way too long myself.

kaibarnes1mo ago

My first pork shoulder without a water pan came out like jerky on a bone. I spent years chasing that perfect bark, sweating over a dry smoker like some kind of meat monk. Turns out the secret was just a cheap aluminum pan full of tap water the whole time.