So, I haven't smoked anything in a while or haven't really posted anything... I thought I would do some experimenting with dry bringing! As of right now I have a 8-9ish lb. shoulder sitting in the fridge dry brining in a kosher salt and white table sugar. I pulled the shoulder out this morning and thawed for about 7 hours in sink full of cold water I then started the brining process with a coating of kosher salt first. After 3 hours I pulled it back out and coated a layer of white table sugar on it then a thinner layer of kosher salt again.
Tomorrow morning before I rub it down with whatever BBQ Rub I choice, I'm going to rinse the shoulder off, pat dry and depending if it needs it, might do a base layer of mustard or something to help the rub stick. I'll update with at least finish pictures and how it turned out
Tomorrow morning before I rub it down with whatever BBQ Rub I choice, I'm going to rinse the shoulder off, pat dry and depending if it needs it, might do a base layer of mustard or something to help the rub stick. I'll update with at least finish pictures and how it turned out
