Whats the difference between Dry brineing and rubbing the night before?

[JeffJ]

I make my own rubs and they are salt-free. I like dry-brining because I am able to control the amount of salt that absorbs into the meat. I typically dry-brine when the meat is purchased and then vacuum seal it for later use. I'll apply the rub the night before. Like tbob4 said, it's a technique that works so I just roll with it.

[GadjetGriller]

Thanks to all of you that responded. The Brisket is resting in the Cambro right now. (yep I only did one when I went to put more pellets in the Mak even though they were in the cabinet under the grill (which had the cover on it) and they were not opened yet both bags of pellets I had were mostly sawdust??? since all I can find in town is Traeger pellets (I don't run those) I couldn't use the pellet popper so the Weber 22 inch (with SnS) to the rescue but only enough room for one Brisket A Friend is babysitting the other brisket! Or he may be cooking it lol either way is fine! will post pictures soon

[texastweeter]

because it sells his product. Troutman

[tbob4]

Troutman - Hahahahaha. CaptainMike was referring to my belly!

[Troutman]

Other than appearance, there’s no real point in having a smoke ring. Why promote it?

[Troutman]

He said "plumpiness"

[CaptainMike]

Move over Doc Blonder, TT is in the house!!

[texastweeter]

HS rub has both salt and celery seed in it. Apply the night before, the salt will dry brine in, and the nitrates in the celery seed will attach to the myoglobin to produce a thicker, more pronounced smoke ring. Rubbing the night before is so the salt can be drawn into the brisket. A small amount of the sugar will penetrate a much smaller distance helping the flavor and formation of the bark. And as i mentioned above, if celery seed is present, letting it work overnight will help the smoke ring.

[CaptainMike]

+1 on the plumpiness. What starts off as a fairly flat piece turns into nice juicy ball 'o meat.

[tbob4]

Despite all of the science and spot-on advice here there are some things I have done forever and still do just because they just work for me. For example, my tri-tip is rubbed days in advance. My rub does have salt and pepper in it. I actually pre-grill it before I smoke it. Dr. Blonder and Meathead have proven that my observations are in my head, but I still believe. I see the following difference: The tri-tip plumps up during the smoking process and is moister than if I reverse sear and don't rub a couple of days in advance. Go figure.

[N227GB]

Yup, that what I'm doing to a couple of chuckies today for tommorrow's cook. https://pitmaster.amazingribs.com/co...ilies//Yum.JPG

[N227GB]

I tend to lightly salt thinner cuts so having separate brine is a way have a rub on both sides of, say, boneless skinless thighs, without over-salting.

[jecucolo]

A trick I learned from someone in the pit is to wrap the meat in plastic the first day. It keeps it from drying out. I also spritz the meat with water when I am applying the rub. It really works well. I spritz, apply rub, spritz, apply rub until I get just what I want. I like a heavy coat of BBBR.

[Polarbear777]

I usually salt, then add the rub right after for a dry brine. The way I see it, may as well apply the rub when the meat is right out of that package and wet so it sticks. The rub won’t really do anything but then it’s ready to go right in the smoker the next day.

[jecucolo]

I dry brine with rubs that have salt in them all the time. I never rinse after dry brining. The only thing you don want to do is dry brine with salt and the rub with a dry rub that has salt in it. The whole point of using rub sans salt is better control of the salt and the rub. What you did is fine. You are correct about only salt being absorbed in the meat. Some people will dry brine for 2-3 days. Make sure you lets us see some of you finished products!