Question: Is there any conflict with injecting (Butchers) a pork butt the night before, as well as adding a salt dry brine at the same time? Does the salt work to simply pull out all that moisture I just injected? Or is this not a valid concern?
Butchers injection says to inject the meat 4 hours before putting it on heat, but since I like to get the butt going at the crack of dawn I simply do my injection the night before which is also when I apply the dry brine. Just wanted to make sure I'm not canceling out the injection by dry brining at the same time.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I just injected a brisket yesterday that I'm going to start smoking in an hour from now with Butcher's brisket injection. I did not do a dry brine on count that the injection has salt in it and was afraid it would be to salty. This is the first time for me to do the injection thing....we will see.
Since pork butts are so thick I dry brine and use Chris Lilly's pork injection and it works out well and not too salty. I don't think dry brine penetrates very deep so I have done this several times now and has been great every time.
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