Smoking a brisket on Sun.
I typically dry brine for 72 hrs and let the salt open up the muscle fibers and get the beef ready to accept the rub and smoke.
Never really wet brine because it takes up a lot of space and the 5 best brisket I've done were dry brine and had amazing bark.
Anyone want to sell me on wet brine? Or should I double down and stick with my tried and true?