Can you use a wet rub in a smoker?

A wet rub is basically a Dry Rub with some marinade or oil added. They are generally used in barbeque (BBQ) smoking, baking, grilling and are rubbed or sprinkled all over the meat before they are left to marinate (may range from 1-7 hours, depending upon the type of meat).

What is the difference between wet and dry brisket?

Wet barbecue takes about six to eight hours to cook (it’s a denser hunk of meat); dry barbecue can be smoked in as few as two hours. As they say, the secret is in the sauce. Because of the rub’s ability to penetrate the meat, fatty cuts like brisket respond well to this type of seasoning.

Do dry rubs make a difference?

The quick answer: In addition to adding flavor, a marinade also tenderizes meat, while a dry rub does not. The mixture can be applied to food ahead of time or added during the cooking process; however, to get the most flavor, apply your rub of choice at least an hour before cooking.

Should brisket be cooked dry or moist?

Properly cooked brisket should be tender enough to melt in your mouth, with robust beef flavor. Although the meat may be very lean, depending on whether you used the point or the flat, it should be moist as well as tender. If it’s overly dry, it means that there was a misstep along the way.

What’s the difference between dry rub and wet rub?

The purpose of a dry rub is to create a crust; it enhances the flavor without adding moisture. Wet rub ribs contain some of the same seasonings as the dry rub but it has a liquid base like vinegar or oil. Some popular ingredients include olive oil, vinegar, beer, pepper and brown sugar.

When should I wet my brisket?

For best results, the brisket should be wet aged for 30 to 60 days. We think the meat is best when we cook it around the 45-day mark, but you can adjust this formula to suit your tastes.

What is a wet brisket?

‘Lean’ brisket is cut from the flat, ‘wet’ brisket is cut from the point – it’s the much fattier end of a packer.

What is the difference between a dry rub and a wet rub?

How do I make my brisket juicy?

To keep your brisket moist and juicy, put a water pan in your smoker and spray it with water, apple cider vinegar, or apple juice every 30 to 60 minutes. Using the Texas crutch is another way to lock in moisture. This technique involves wrapping the brisket with butcher paper or foil when it reaches about 160 F.

How can I make my brisket juicy?

Add Moisture After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.