ignorethefringes
Well-known member
- Joined
- Sep 19, 2016
- Messages
- 3,061
But for fish it's after the brining process. For the brisket I'd be worried about the salt pulling moisture out and then too much evaporating in the fridge before it could be reabsorbed.There's no harm in leaving it uncovered for a night in the fridge, it allows the outside of the meat to dry, it's called the 'pellicle', and the smoke flavor will adhere more readily to it. It's standard practice for smoking fish too.