…can ruin a brisket. As I discovered when we chowed down on some moist, smoky brisket. The rub had too much salt…since I hadn’t had as much salt in the pantry in a long while. Which really wasn’t a big deal since we ended up removing the inedible rind and dug into some really good brisket.
Lessons learned: go easy on the salt and get a bigger cut of brisket next time. Bigger cuts also mean a lot more charcoal, so don’t forget to get more fuel.
Nothing like a brisket you smoked yourself.