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Watched a guy overseason brisket with a shaker full of salt, learned more than 3 classes taught me
At a comp in Wichita last Saturday this pitmaster dumped what had to be 2 cups of kosher salt on a 14 pounder before the wrap. I almost said something but his final product got top 3. Makes me rethink my whole 1/2 cup max rule, has anyone else ever seen pros use that much salt and still nail it?
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derek_brown281d ago
Salt math is weird like that, apparently the cure for bland brisket is just enough salt to preserve a small mummy. Maybe the secret is that competition judges are all secretly dehydrated and desperate for electrolytes.
That said, 2 cups sounds less like seasoning and more like a dry brine with extra steps, but if the bites were that good, I'd eat my own measuring cups out of shame.
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