I purchased a brisket today to make pastrami out of, but only needed about half of it. I'd like to smoke the other half as just a normal brisket, but my experience with these low-end cuts of beef from my grocer who only sells the flat is that it always comes out incredibly dry.
Right now I have it dry brining in a healthy amount of salt because I've always found that good for moisture. Any other tips?
Thanks
Right now I have it dry brining in a healthy amount of salt because I've always found that good for moisture. Any other tips?
Thanks