Quick question ?
Going to smoke on a pellet grill @ 250.
With a water pan ,either below or next to it.
Dry brine:
Do I salt and pepper or add all the spices at once?
I used to put in a ziplock and did all the rub in the fridge for a night or longer? not sure if there is a better way ?
Should I dry brine salt and pepper on a rack open air in the fridge?
Then add rub later for a few hours on on to the Pellet pooper?
Its almost 4 lbs, Boneless butt Pork roast.
I want to do the dry brine early this morning and into the fridge !
What do you all think ?
Appreciate any thoughts?
Yup its late?, most are winding down for the weekend or asleep...
Going to smoke on a pellet grill @ 250.
With a water pan ,either below or next to it.
Dry brine:
Do I salt and pepper or add all the spices at once?
I used to put in a ziplock and did all the rub in the fridge for a night or longer? not sure if there is a better way ?
Should I dry brine salt and pepper on a rack open air in the fridge?
Then add rub later for a few hours on on to the Pellet pooper?
Its almost 4 lbs, Boneless butt Pork roast.
I want to do the dry brine early this morning and into the fridge !
What do you all think ?
Appreciate any thoughts?
Yup its late?, most are winding down for the weekend or asleep...
