Question on Dry Brining

[Superman]

Hi folks, I'm new here, so go easy on me.

Anyway,
I'm wondering, do I brine and season at the same time? The night before a cook, if the poultry isn't treated, I know I need to brine, but when do I add the rub, at the same time, or the next morning? I have the same question for both a whole chicken and whole turkey.

Thanks guys.

Rick

[DWCowles]

You can add the rub the night before or right before you cook the bird.

[FireMan]

Yup!

[nativehorn]

I typically dry brine well ahead of cooking time, and rub spices immediately prior to cooking. Hope that helps amigo.

[texastweeter]

exactly

[HouseHomey]

Typically I overnight the drybrine and rub the following morning for a dinner chicken cook. That's when a plan comes together.

you can drybrine DAYS in advance. The bottom line is the longer the stuff is on the stronger and more flavorful it is.

Remember there are always the variables. What are you cooking, how are you cooking it, food safety etc... but the gist is SALT SOONER.

I hope this helps.
HH

[hoovarmin]

I was a dry brine blasphemer in my younger days, but had a road to Damascus experience. I with Homey. Brine and brine early. The rub can wait, but not the salt.

[HouseHomey]

hoovarmin brother from another mother!

[jgreen]

I agree with the above. If I have time, I much prefer to dry brine earlier, then add the rub (with no salt) closer to cook time.

[Psinderson]

Agree with all. The point is that the salt penetrates the meat but most other spices do not so they can be applied right before cooking.

Welcome by the way! Have you been on Amazing Ribs for a while? I can’t believe you are the one only Superman username!

[Superman]

I can’t believe you are the one only Superman username!

LOL, yeah, I was surprised as well. I usually have to add the year of birth or something. Anyway, thankyou so much everyone for the advise. Very nice community you guys have here.

Rick

[Spinaker]

Welcome! Check out this article on Dry Brining, if you haven't already. Remember......there are no dumb questions here. At one time, we were all green as can be. Thanks Rick! http://amazingribs.com/recipes/rubs_...y_brining.html

[Reds Fan 5]

Welcome aboard, Superman! Ageee with others above--my preference is to dry brine in advance and apply rub just before the cook. A reminder if you dry brine use a salt-free or low salt rub. Good luck!

[FireMan]

One other thing there fella, with all the brining & rubbing you’ll be doing, Do Not Forget The Pics or it didn’t happen.

[Spinaker]

True Story

[hoovarmin]

FireMan speak good words

[Danjohnston949]

Superman, Welcome to "The Pit"❗️ You are Now Enrolled in the BBQ Univ❗️ Attendance and Participation are Mandatory ‼️
Enjoy "The Pit"❓
Regarding Dry Brining I typically Put the Kosher Salt, Garlic Powder, & Onion Powder on the Night Before in the Fridge Over Night and Season the Next AM a few Hrs Ahead of the Cook❓❓ 🤗😇🤗
Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

[kmhfive]

Welcome to fun and learning. I’m in the dry brine ahead and rub shortly before smoke camp.

[Polarbear777]

Since the spices don’t penetrate anyway I’m lazy and I salt and then add the rub in one step and then let it dry brine. Then when it’s time to go on the fire I just put it there. Feels like one less step. Not sure it makes a difference either way.

[Bruce R]

Be aware that a lot of meats from commercial brands of meat like Pilgrim and Swift, commonly available in grocery stores, are injected with brine or packaged (cryovac) in a brine solution, so read the label beforehand and take that into consideration before drybrining. I cut way back on the salt or use none at all when that's what I'm cooking .

[Troutman]

Your right Bruce R , the processing of most poultry these days injects water and salt to act as preservative, provide moisture and up the weight of the bird for commercial sale. I'm still a wet brine guy with poultry (ok no salt shakers thrown at me please) so I typically buy air chilled chicken to avoid the injectibles.

[JTpellets]

For Poultry, I will brine the night before and rub the morning of. For Pork and Beef roasts, I brine 2 nights before and rub the night before. Although the rub doesn't penetrate the meat, it seems to me the crust seems to be better when rubbed earlier. Especially if you leave it uncovered in the fridge (just be sure the raw meat doesn't come in contact with anything else in the fridge).

[HawkerXP]

Agree with all above. One thing to add. Work your rub under the skin of the breast and leg / thighs.