Should you dry brine your brisket overnight? Some people say dry brining your brisket makes it juicier and better tasting but does it really?. Steve Gow from ‪@SmokeTrailsBBQ‬ puts it to the test on his Oklahoma Joe's Longhorn Offset Smoker by smoking a 24hour drybrined brisket and comparing it to a brisket that was rubbed just before going on the smoker.

Offset Smoker Brisket Recipe:

Rub brisket with your favorite rub

Smoke at 250 degrees until the brisket reaches 170 degrees internal (around 78 hours)

Foil boat brisket and continue cooking at 300 degrees until the brisket reaches at least 195 degrees internal everywhere you probe

Wrap brisket in foil with beef tallow and hold at 150 degrees for 18 hours

Slice and serve the next day for lunch or dinner.