- Grill(s) owned
A little too late on the reply.Thanks, folks. Looks like the consensus is longer is OK/better, so I’m going with that. I’ll season the brisket this evening (7-8 pm) and get it into the smoker about 5 am Saturday morning with a target done time (including a minimum 1-hour rest included) of 6 pm. My brisket cook times (@ 225F) usually run 11-12 hours, so I think I’ll be fine.
And, @Pacman, I completely agree with your thoughts regarding not messing up a brisket with the price of meat being what it is. This one is a 12-pounder from my favorite local craft butcher and I didn’t get much change from a 100-dollar bill.
I am guessing if your rub has salt, then a bit longer is better. When I dry brine, I use a salt free rub and apply the rug while waiting for the brisket to warm up a bit from the 'fridge. A little water spray along with the moisture of the brisket coming to temp will hold the rub to the meat.
Meathead at Amazing Ribs quotes someone saying the rub really does not penetrate while the salt does a bit and creates what I would think of as a seal.