Can we talk about salt vs brine for brisket?

Just watched a pitmaster from Lockhart swear by dry salt only. No brine. Says it pulls out moisture better. Another guy won't touch a brisket without a 24 hour wet brine. I tried both last weekend on two flats from the same packer. Dry salt gave a better crust. Wet brine was juicier inside. Which camp are you in? Anyone run side by side tests and pick a winner?

2 comments

2 Comments

chen.james1mo ago

I heard Franklin say dry salt won because the crust matters more than moisture.

avery_foster311mo ago

Dude I totally get that struggle. Did the same thing two weekends ago with a couple of choice flats from Costco and honestly I'm still confused. The dry salt side had this beautiful deep crust, like almost black and crackly, but the wet brine side was way more forgiving when I reheated leftovers. I think maybe it depends on what you're after, but man, picking a winner feels impossible.