Dry Brining (what/why to wrap and when?)

[chet87]

I have incorporated dry bringing into my grilling routine. However I have noticed in the articles in amazingribs.com that it will vary sometimes if it recommends to cover or wrap in plastic.

now some things make sense to have on a wire rack open exposed to the air in the fridge, like chicken (and especially chicken with skin), as that can desiccate the surface which helps with the cook and any high heat (or direct) cooking you might do. But I have seen more variation in approach in streaks or big roasts.

I found a couple threads about this, where people explain what they do but not too much as the to the “why”.

thoughts appreciated!

[captainlee]

I'll dry brine a pork butt 24 hours in the frig uncovered. It works well, maybe helps develop a better bark. I've always been satisfied with this method. Actually I just put a 10 pounder on this morning. For a prime rib I dry brine uncovered the morning of the cook. Ribs I just season about a half hour before the cook. Always open to learning if I'm doing it wrong

[Purc]

I have never wrapped any meat that I am dry brining. No problems so far. As always, YMMV

[Draznnl]

Me either.

[SheilaAnn]

Here here

[bbqLuv]

I never had a problem dry brining wrapped or unwrapped.
When unwrapped cover it with a paper towel.

[WI Bubba]

I leave chicken uncovered to dry out the skin, but cover beef or pork because I want the surface to be damp so it will take on more smoke.

I don't know if what I do is right or wrong, but it works for me.

[HawkerXP]

+1

[Ace]

For me, I'll dry brine a large roast in a drip pan covered 24-48 hrs before the cook. Smaller cuts like steaks, ribs etc, 12-24 hrs. Chicken brined then no cover (wrap). All meat is removed from the frig usually 30-45 mins before the cook, patted dry and then the rub is applied. As always... YMMV

[TripleB]

Good question. I do not have a set method. Just go with the flow or what the recipe calls for. But generally, if I'm grilling (or smoking ribs), I brine and leave uncovered in the Fridge. I want a dry surface. If I'm smoking larger cuts (butts, brisket, etc.), then I brine and wrap to help keep the meat moist. FWIW.

[FireMan]

I try to stay away from plastic completely when workin with any meat. The petroleum base (plastic) does some funky things when in contact with fat (meat to those in Flat Rock).

[Dewesq55]

I leave steaks, chops and chicken parts uncovered in the fridge. Ribs, butts and chuckies I wrap. Brisket, too, but I don't cook it anymore. To much meat and too little success 🤷♂️

[Duanessmokedmeats]

I dry brine uncovered between 12-24 hours.
Chicken on a wire rack for air flow.