Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!

[civilsmoker]

Don't buy it.
Things must work differently in your state and mine.
I'll stick with the shorter method.

Fair enough, if you have a method that works for you no reason to change on my account…

My wife won’t touch a piece of red beef that hasn’t been treated this way so it’s a must at our house lol!

 

[civilsmoker]

CivilSmokerJr has been following this thread and sent me this link to share, it goes with right along with Jeff Phillips post I shared above as well. This is one of many many steak providers that teach the same method….

https://www.omahasteaks.com/blog/how-to-dry-brine-steak/

For me a near perfect steak is 1.5 inches thick and over night, ie 24 hours is a near perfect time…..for 2 inches and above I go for a 32-36 hour….i have done some larger briskets 48 hours….

I did this brisket point for 36 hours…..
https://www.smokingmeatforums.com/threads/winter-welcome-dry-brined-brisket-point.333175/

This post shows the amount of salt for a brisket….ie what 1/4 tsp/lb looks like for a large brisket…..
https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/