Overnight Brine

[jlazar]

After dry brining and placing in the refrigerator overnight, do you leave all cuts of meat uncovered? If you cover any, what are they, and are they covered with plastic wrap or foil?

[shify]

Always uncovered overnight. Part of the benefit is the drying out of the skin/outer layer which helps with the crispy skin/sear.

If I’m doing a 2-3 day dry brine, like I did with my turkey for thanksgiving, I cover with plastic wrap for the first 1-2 days and then I remove and leave uncovered on the last night.

[realdocBBQ]

I left my turkey uncovered for... over 48 hours, I think like 60.

[Jerod Broussard]

I cover everything but chicken and turkey.

[HawkerXP]

+1

[Huskee]

For me it depends what meat it is, if I want a crust or not. Poultry, uncovered (for drier skin). Brisket, uncovered. Steaks, chops, pork butts, covered. I don't think there's a right or wrong answer, other than safety for cross-contamination with pork & poultry, depending how you store it, if there's other food nearby, etc.

[Allon]

IMHO, nothing beats a wet brine

[texastweeter]

Uncovered.

[TripleB]

Matters what it is. I do covered and uncovered for different proteins and related brine time.

[Draznnl]

What is it and how am I cooking it are the two questions I ask. Generally uncovered, but smoke sticks better to a wet surface. Since I do my smoking in a pellet smoker, the meat needs all the help it can get in the smokiness department. If it’s poultry and I want a crisp skin, uncovered even though it will be less smoky.