How to Season a Brisket
This brisket recipe/seasoning guide is less about what you put on your brisket and more about how to do that and get the best results. Seasoning your brisket the night before and letting it sit in the refrigerator or cooler for at least 6 hours yields the best tasting and juiciest results. What you are basically doing with this method is dry brining your brisket before cooking. Before you get started cooking your brisket, make sure you have all of the ingredients necessary for our brisket rub recipe below.
- Black Pepper
- Granulated Garlic
- Granulated Onion
- Fajita Seasoning
- Citrus Herb Rub
- Steam Table Pan or one large enough for your brisket
- Cooling Rack that fits inside of your pan
Once your beef brisket is all trimmed up and looking lean, it’s time to give it some flavor.
1 – To start off, you need a pan that will hold your brisket without crowding it too much. You also need a rack to place in the bottom of this pan. You want that rack in the bottom to allow proper air flow around all sides of your brisket which will keep the bottom side from getting soggy.
2 – Place your brisket in the pan. It doesn’t matter whether it is fat side-up or meat side-up as you will have to flip it while seasoning. The only rule here is that if your brisket rub does not have salt in it then you need to lay down a nice coat of salt before you lay down any other seasoning. The salt needs to be the first layer and then you can put down whatever you want.
Once you have all your seasonings in place rub them in and then flip it over and repeat.
3 – Once well-seasoned, you could cover the pan with aluminum foil or plastic wrap and place in the refrigerator or cooler or you could inject the brisket at this point if you wanted. If skipping the injection, store the brisket in a cool dry place and allowed to sit for 6 to 12 hours before cooking.
About an hour before it is time to start smoking the brisket on the Silverbac, pull the pan out of the cooler and sit it on your counter to allow it to warm up just a touch. You will notice that there will be between a ¼ and a ½ cup of liquid in bottom of the pan. This is to be expected and while it might seem contrary that pulling liquid out of a brisket can actually make for a juicier end product, just give it a try and see for yourself. Not only will your brisket be more flavorful it will also maintain its moisture better after the dry brining process.