Dry brine Q

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BB-que

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Putting a beef rub that contains salt on a brisket a day or so before smoking would provide same effect as doing a salt only dry brine no? All my rubs have salt so I can’t really dry brine and then rub before the smoke. I’d guess just putting the rub on 12/24 hours before would provide the same effect, wanted to get peoples thoughts who have dry brined brisket.
 
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TNJAKE

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Putting a beef rub that contains salt on a brisket a day or so before smoking would provide same effect as doing a salt only dry brine no? All my rubs have salt so I can’t really dry brine and then rub before the smoke. I’d guess just putting the rub on 12/24 hours before would provide the same effect, wanted to get peoples thoughts who have dry brined brisket.
Yeah salt is salt whether it's applied in a rub or alone. You'll have the same effect
 
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BB-que

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Yeah salt is salt whether it's applied in a rub or alone. You'll have the same effect
Thanks Jake - bit of a silly question but figured what the hell
 
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BB-que

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Not a silly question. You can't know what you don't know. Make sure to post up the cook
For sure - first cook on an LSG cabinet I got a while ago and haven’t had the time to break her in. Look for pics Sunday
 
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SmokinEdge

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Putting a beef rub that contains salt on a brisket a day or so before smoking would provide same effect as doing a salt only dry brine no? All my rubs have salt so I can’t really dry brine and then rub before the smoke. I’d guess just putting the rub on 12/24 hours before would provide the same effect, wanted to get peoples thoughts who have dry brined brisket.
Salt is salt, but, concentration of salt as in percentage will make a difference in a big way.
 

Danblacksher

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had great success dry brining with salt only fat side down then putting the rub on fat side up right before smoking with pork shoulders and brisket.
 

BB-que

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Salt is salt, but, concentration of salt as in percentage will make a difference in a big way.
Right
Salt is salt, but, concentration of salt as in percentage will make a difference in a big way.
yeah that’s kind of my issues with just putting a rub on a day early. It’s MC holy cow and I know it’s salt pepper heavy but not sure gonna have same effect.
 

BB-que

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I've been eyeing those cabinets myself and interested in your thoughts!

Keith
I’ll let you know - the thing is insulated to the max I can tell you that by the efficiency with the seasoning few weeks back - wow
 

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