When you dry brine, the salt penetrates the meat. So when you put your rub on, you need to use a low sodium or no sodium rub or else you will over salt it.
Very true. That’s why I went 50:50 salt to pepper ratio afterward. Great call out though! There’s that fine balance. Thanks for the support. Just posted a smoked mac recipe you’ll have to checkout!
I tend to buy the best looking chuck steaks and treat them just like brisket in my home smoking projects. Good lower cost substitute. And they finish faster!
I just got a whole choice brisket(14lbs) at Walmart a couple weeks ago for about $80 with decent marbling and a nice bend. Gotta buy it when the price is right and that wallet's not tight. It's a rich man's game. If you save $10 a week you can buy a half a cow every couple years from a local farm and it'll last a long time unless you have a big family or a huge appetite. My wife and I found a local spot and get a cow every 2-3 years and save a lot of money in the long run.
Thanks for the comment. Here at Barbells & BBQ, we don’t support companies imposing their political views on the public. That said, if you’d like to be part of a future episode, feel free to DM our Instagram page and we might be able to make that happen.
As of a couple weeks ago, prime brisket at Costco is 3.99/lb for a whole 16-17lb packer. After trimming and smoking it, only 25%ish yield so you end up closer to $12 or 13/lb at the end of the rainbow.
@@kylehalweg-be6mr I keep telling myself I need to get a Costco membership. It’s hard to justify as the nearest one is forty-five minutes away. Small town, USA, problems.
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Good idea and great results got to try, thanx.
Thanks for the support. You’ll love this next recipe.
They used to be cheap, but the powers that be have caught on! I’m paying 6.99 a lb. for chuck roast now!!!
Prices have jumped here as well!
When you dry brine, the salt penetrates the meat. So when you put your rub on, you need to use a low sodium or no sodium rub or else you will over salt it.
Very true. That’s why I went 50:50 salt to pepper ratio afterward. Great call out though! There’s that fine balance. Thanks for the support. Just posted a smoked mac recipe you’ll have to checkout!
I tend to buy the best looking chuck steaks and treat them just like brisket in my home smoking projects. Good lower cost substitute. And they finish faster!
Looks great gonna try!
Best decision you could make! Stay tuned for my next video.
I just got a whole choice brisket(14lbs) at Walmart a couple weeks ago for about $80 with decent marbling and a nice bend. Gotta buy it when the price is right and that wallet's not tight. It's a rich man's game. If you save $10 a week you can buy a half a cow every couple years from a local farm and it'll last a long time unless you have a big family or a huge appetite. My wife and I found a local spot and get a cow every 2-3 years and save a lot of money in the long run.
Plus you’re supporting local and I love that! Thanks for the support and info!
Hell yeah! Those are some bad ass burnt ends bro!
Thanks for the support!
I didn’t know you knew Dylan Mulvaney
Thanks for the comment. Here at Barbells & BBQ, we don’t support companies imposing their political views on the public. That said, if you’d like to be part of a future episode, feel free to DM our Instagram page and we might be able to make that happen.
Great job !!!
How long did it take after you wrapped? Definitely want to try this!
Another two hours or so. I just made sure they were probe tender. I highly recommend you giving these a go.
Damn bro, turn that music fill WAY down!
Maybe they will hire you to edit
Still learning this whole editing thing. Thanks for the feedback though.
@@jacobviars9146 White knights always out here. This feedback is legit.
I get brisket for less then $4.00 a lb . Chuck roast are over $5.00 a lb .
What?!!!!! Where? They had briskets at my local Kroger for $7.99/lb while chuck roast was $4.49!m/lb. I need to be shopping with you!
@@barbellsbbq I’m in Idaho
What part? My competition partner and I go to Rigby nearly every year!
As of a couple weeks ago, prime brisket at Costco is 3.99/lb for a whole 16-17lb packer. After trimming and smoking it, only 25%ish yield so you end up closer to $12 or 13/lb at the end of the rainbow.
@@kylehalweg-be6mr I keep telling myself I need to get a Costco membership. It’s hard to justify as the nearest one is forty-five minutes away. Small town, USA, problems.
Looks good
Thanks for the support!