Dry brining brisket with smoked salt - sous vide

[StrikeBBQ]

Has anyone experimented with using smoked salt for dry brining? I’m going to do Kenji’s sous vide smoked brisket. I really don’t want to mess with it, but wondering if using smoked salt would make a difference. I’m worried because I used liquid smoke in sous vide and it had a medicinal aftertaste. I’ve used smoked salt as intended as a finishing salt and it was very good.

[STEbbq]

The trick with dry brining with smoked salt is the grains are bigger then kosher salt generally so it takes longer to absorb. I think it could be useful but maybe try a 2 day dry brine instead of one day.

[pkadare]

Not if you smoke your own salt with kosher salt like a lot of folks do.

[StrikeBBQ]

I think I’ll try it on a chuck 1st. I’m too worried how the flavor will come through with a brisket.

[StrikeBBQ]

I’m kinda surprised no-one has tried dry brining with smoked salts. I thought I saw something with red boat salts. I did red boat salt with pork loins and has good results.

[texastweeter]

I have, not for the HTTM. Honestly, if going in the pit it will just be lost.