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First cook after watching the salt seminar

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    First cook after watching the salt seminar





    OK....this is my first cook after watching Dr. B's seminar on salt. Pictured, I have a 5 lb prime flat (on "sale" for 8.99/lb). I plan on putting it on tomorrow morning at 6am followed by 3 racks o' baby backs. Gonna eat dinner around 6pm.

    6:00 pm - I just salted with 1/2 tsp per lb of kosher divided equally each side. I plan to add Big Bad Beef Rub in the morning before putting it on the 22.5 WSM.

    Sound like I'm on the right track?

    Thoughts?

    #2
    I have to admit....that did not seem like a lot of salt. I put people to sleep for a living, so who am I to defy science based evidence? LOL.

    Comment


      #3
      It looks good, but I have some concerns about your lack of GFCI outlet

      Never seems like much salt, and to me it doesn't really add much if any salt flavor, but it does bring out a lot of good sticky moisture.
      The beer looks like a wise choice as well.

      Comment


        #4
        I prefer 3/8 teaspoon table salt per pound for a brisket.

        Comment


          #5
          LOL here ya go John......the ground faults in my kitchen island area. LOL. Hope this puts your mind at ease.







          Comment


            #6
            Much better, I can relax now

            Comment


              #7
              For brisket, you need more salt because so much salt drips out with the juices. A tsp of kosher salt per pound is ok, 3/8th of table salt (which is 3/4 tsp kosher) is better.

              Comment


              • Chriscrna
                Chriscrna commented
                Editing a comment
                Thanks for the input! I'll give that a try next go 'round.

              #8

              do you guys really measure the salt

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I just did a sirloin roast. Just sprinkled, I measure my brisket on a gram scale for each brisket. Pork butt I will measure but not by weight, just volume since it is just a half.

              • Huskee
                Huskee commented
                Editing a comment
                I like to live dangerously.

              • Chriscrna
                Chriscrna commented
                Editing a comment
                Since joining the pit master club I do.

              #9
              I usually measure everything.

              Comment


                #10
                I would put more salt on, maybe with the BBBR. Add the BBBR and then add another moderate shake of salt on the surface, that's how I do it. A big hunk needs more salt since it doesn't travel far internally, and with brisket you slice it, vs pulled pork where you pull it and the chunks get all mixed together, saltier areas mixed in with less salty internal areas.

                Comment


                • Chriscrna
                  Chriscrna commented
                  Editing a comment
                  Great observation!

                #11
                I don't measure for steaks ,loins, butts, tri tips, briskets, ribs ,chicken they all get a coating if making a rub I always weigh for consistency but when cooking all layers get a light seasoning and then a final adjustment for service

                Comment


                • _John_
                  _John_ commented
                  Editing a comment
                  I measure for rubs and that initial salting, but I don't measure how much rub I put on or anything.

                • Papa Bob
                  Papa Bob commented
                  Editing a comment
                  I do not measure when applying rub just when making them.
                  how is your cook coming along for all those kids your cooking for by the way

                #12
                I did a 7# bone in turkey breast last weekend using the 1/2 tsp measurement guidelines and technique Dr Blonder spoke of. Webber Kettle at 250° with the Smokenator, pulled the meat at 165° and let it sit for about 15 minutes (had to wait for the girlfriend to finish the sides). Turned out fantastic! Thank you Dr Blonder for your insight.

                Comment


                  #13
                  I like your tile choice, looks very nice.

                  By the way how'd the brisket turn out?

                  Comment


                  • Chriscrna
                    Chriscrna commented
                    Editing a comment
                    I used the big bad beef rub along with Harry Soo's "fingernail scratch and don't check the temp" method.

                    My best brisket to date. It was delicious.

                  #14
                  When dry brining I always measure. When applying a rub with salt in it I apply what looks right. Typically. There are no absolutes

                  Comment


                    #15
                    Measure salt?! I can't be bothered.
                    I go by feel. When I feeeeel like I applied enough salt, I add another pinch.
                    When I feeeeel like I added too much then I know I added just about right.

                    Comment


                    • Papa Bob
                      Papa Bob commented
                      Editing a comment
                      I like your attitude

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