Live and Learn

[Parshooter]

So my chuck roast smoke was a disaster. I read different recipies and watched a few videos. Got a 2-pounder, dry brined it, Kosher salt only, for 24 hours. Took it out of the fridge and it looked fantastic. No sign of salt anywhere on it. Patted it dry, did a light mustard slather so the rub would stick, and used a beef rub I found on-line (from a well-known Texas girl). Started it at noon at 225. Wasn't going as fast as I wanted so bumped it up to 250 when the meat was at 160. I probably shouldn't have put the pot of beans on top of the fire pot. It got to 170 and I wrapped it and put it back until it got to 199. Let it rest on the counter for a couple hours until it was cool enough to handle. Did not pull easily. The intermuscular fats did not seem to break down. First taste, WHOA, super salty. Didn't think about the salt in the rub before hand. So I rinsed the meat, bagged it and put it in the freezer for a future chili. First pic just before the brine in the fridge, second pick when "done".

 

[schlotz]

Yup, dbl salt mistake that's really easy to miss. We usually do Chuckies by smoking them just like brisket. Sound like your wasn't done when pulled. Do the probe test all over for tenderness before pulling.

 

[voyager 663rd]

Not done this but: aren't you supposed to rinse the brine off completely then pat dry etc etc ??

 

[JLeonard]

It happens.....Still will get some use out of it.

Jim

 

[Parshooter]

Not done this but: aren't you supposed to rinse the brine off completely then pat dry etc etc ??

Yes and no. I have heard to do this with poultry but with this roast, there was no salt on the outside. Not sure a rinse would have helped.

 

[millerbuilds]

So my chuck roast smoke was a disaster. I read different recipies and watched a few videos. Got a 2-pounder, dry brined it, Kosher salt only, for 24 hours. Took it out of the fridge and it looked fantastic. No sign of salt anywhere on it. Patted it dry, did a light mustard slather so the rub would stick, and used a beef rub I found on-line (from a well-known Texas girl). Started it at noon at 225. Wasn't going as fast as I wanted so bumped it up to 250 when the meat was at 160. I probably shouldn't have put the pot of beans on top of the fire pot. It got to 170 and I wrapped it and put it back until it got to 199. Let it rest on the counter for a couple hours until it was cool enough to handle. Did not pull easily. The intermuscular fats did not seem to break down. First taste, WHOA, super salty. Didn't think about the salt in the rub before hand. So I rinsed the meat, bagged it and put it in the freezer for a future chili. First pic just before the brine in the fridge, second pick when "done".

Yep, happened to me a few times. That is the exact reason that I make my own rubs for beef/bison/wild game, I want to dry brine with salt only and it will get too salty (for my taste) with the rub. I do know that the salt from dry brining does dissipate if you go another 24 hours, but I still prefer salt only and a salt free rub.

- Jason

 

[millerbuilds]

Not done this but: aren't you supposed to rinse the brine off completely then pat dry etc etc ??

In my experience, that works with poultry in a wet brine, but the salt penetrates with a dry brine and rinsing does not do much at all.

- Jason

 

[Parshooter]

Yep, happened to me a few times. That is the exact reason that I make my own rubs for beef/bison/wild game, I want to dry brine with salt only and it will get too salty (for my taste) with the rub. I do know that the salt from dry brining does dissipate if you go another 24 hours, but I still prefer salt only and a salt free rub.

- Jason

Funny thing is, I did make my own rub (from a recipe), just for this cook. Didn't even think about the salt in it.

 

[millerbuilds]

Funny thing is, I did make my own rub (from a recipe), just for this cook. Didn't even think about the salt in it.

Doh! Totally get it. I have now created to bins of rubs. One salt free (most made by me) and one for the rubs with Salt (mine plus endless amount of 1/2 full random bottles of the greatest rubs ever made, LOL)

- Jason