Dry brine Q

[BB-que]

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.

 

[TNJAKE]

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

 

[BB-que]

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

 

[TNJAKE]

Thanks Jake - bit of a silly question but figured what the hell

Not a silly question. You can't know what you don't know. Make sure to post up the cook

 

[BB-que]

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

 

[SmokinEdge]

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.

 

[912smoker]

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

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

Keith

 

[Danblacksher]

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]

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]

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