Dry Brining

[LanShark]

Decided to try dry brining the 8# butt I'm going to start smoking at midnight tonight. So I covered it in a thin coat of coarse sea salt, then a thin coat of Kosmos Honey Killer Bee rub at about 4:00 this afternoon. I then put it uncovered in the fridge. Now, after reading a little more about dry brining, I'm a little concerned the butt might turn out too salty when it's done tomorrow morning.

My question to the group is: Should I rinse the salt and rub from the butt I've prepared, then redo it with just the Kosmos rub before I put it on the smoker? Your thoughts on this would be appreciated. I have about 5 1/2 hours to decide...

 

[Redoctapus]

Decided to try dry brining the 8# butt I'm going to start smoking at midnight tonight. So I covered it in a thin coat of coarse sea salt, then a thin coat of Kosmos Honey Killer Bee rub at about 4:00 this afternoon. I then put it uncovered in the fridge. Now, after reading a little more about dry brining, I'm a little concerned the butt might turn out too salty when it's done tomorrow morning.

My question to the group is: Should I rinse the salt and rub from the butt I've prepared, then redo it with just the Kosmos rub before I put it on the smoker? Your thoughts on this would be appreciated. I have about 5 1/2 hours to decide...

I'll have to sand bg on this one as I have only used my rub over night. In which case I do not rinse, I just add more rub. I just read this article...

Pork Shoulder Brine: Is It Necessary? Why or Why Not? - BBQ Host

Pork Shoulder Brine: Is It Necessary? Why or Why Not?

Brining is an increasingly popular pastime, particularly with large cuts of meat. If you’re planning on preparing a pork shoulder for the smoker, should you brine the meat first? Let’s find out whether or not

bbqhost.com

So it seems do not rinse, just pat dry...

 

[LanShark]

I'll have to sand bg on this one as I have only used my rub over night. In which case I do not rinse, I just add more rub. I just read this article...

Pork Shoulder Brine: Is It Necessary? Why or Why Not? - BBQ Host

Pork Shoulder Brine: Is It Necessary? Why or Why Not?

Brining is an increasingly popular pastime, particularly with large cuts of meat. If you’re planning on preparing a pork shoulder for the smoker, should you brine the meat first? Let’s find out whether or not

bbqhost.com

So it seems do not rinse, just pat dry...

Great article. Since I only have 8 hours to let it sit before I put it on the smoker, this might just be a waste of time and materials. Oh well... Thanks for the info!!

 

[Redoctapus]

Great article. Since I only have 8 hours to let it sit before I put it on the smoker, this might just be a waste of time and materials. Oh well... Thanks for the info!!

Good morning, how's the smoke going?

 

[LanShark]

Good morning, how's the smoke going?

Going great! IT is 155 after about 9 hours. I'll probably wrap it soon. Not sure whether to use butcher paper or aluminum foil. I'd like to minimize the bark on this one.
One of my favorite local BBQ places offers "pork pit" rather than "pulled pork". Theirs is cut into 1-2" cubes, rather than pulled. I might take it out at about 180 and go for that style.

Thanks for asking!

 

[Redoctapus]

Going great! IT is 155 after about 9 hours. I'll probably wrap it soon. Not sure whether to use butcher paper or aluminum foil. I'd like to minimize the bark on this one.
One of my favorite local BBQ places offers "pork pit" rather than "pulled pork". Theirs is cut into 1-2" cubes, rather than pulled. I might take it out at about 180 and go for that style.

Thanks for asking!

When I cook a bunch for buffet kinds service I use aluminum half pans with roll aluminum foil lids.

The only place I can find 24" wide pink paper is Webrestaurant store and it is expensive with delivery charge. So for routine cooking I use Sam's aluminum foil.
For brisket I tend to favor pink paper.

 

[Smk it up]

When I cook a bunch for buffet kinds service I use aluminum half pans with roll aluminum foil lids.

The only place I can find 24" wide pink paper is Webrestaurant store and it is expensive with delivery charge. So for routine cooking I use Sam's aluminum foil.
For brisket I tend to favor pink paper.

Found some at Walmart

 

[Cowboy1955]

Decided to try dry brining the 8# butt I'm going to start smoking at midnight tonight. So I covered it in a thin coat of coarse sea salt, then a thin coat of Kosmos Honey Killer Bee rub at about 4:00 this afternoon. I then put it uncovered in the fridge. Now, after reading a little more about dry brining, I'm a little concerned the butt might turn out too salty when it's done tomorrow morning.

My question to the group is: Should I rinse the salt and rub from the butt I've prepared, then redo it with just the Kosmos rub before I put it on the smoker? Your thoughts on this would be appreciated. I have about 5 1/2 hours to decide...

I always rinse mine.
Hopefully this helps you

 

[LanShark]

I always rinse mine.
Hopefully this helps you

Too late for this one, but thanks!

 

[LanShark]

When I cook a bunch for buffet kinds service I use aluminum half pans with roll aluminum foil lids.

The only place I can find 24" wide pink paper is Webrestaurant store and it is expensive with delivery charge. So for routine cooking I use Sam's aluminum foil.
For brisket I tend to favor pink paper.

I bought a big roll of 18" peach paper from Walmart online. Free shipping. I agree about Sam's al foil.

So I cut off a hunk about 9:00 this morning and it's pert near delicious. I wrapped it then with AF. IT is 177 now so I'll be taking out soon to rest for a few hours. Supper is about 5:00!!

 

[Redoctapus]

I bought a big roll of 18" peach paper from Walmart online. Free shipping. I agree about Sam's al foil.

So I cut off a hunk about 9:00 this morning and it's pert near delicious. I wrapped it then with AF. IT is 177 now so I'll be taking out soon to rest for a few hours. Supper is about 5:00!!

Battery is dead on my bike... headed to Walmart!