When I dry brine for a few hours, I dry the meat off, then sprinkle the salt at approx half teaspoon per pound and put into the refrigerator uncovered until time to add the rub and then cook. Bet you do something more similar than not. NOW, suppose I am dry binning for say longer than just over night? How long would you leave the uncovered brinned meat in the refrigerator uncooked before you worried about drying the meat out and so you put it back into some plastic wrap? Interested in your technique.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
About the longest I’ve ever gone was 48 hours and that was a chuck roast for chili, so not too concerned about drying out. Normally, though, if I’ve done 24 hours of dry brine and wasn’t able to cook it, I wrap and freeze. I can then take the meat straight from freezer to grill if I want to.
Seconded. I dry brined some chicken Thursday afternoon and then our plans changed so that I didn't cook it until Friday. Shifted into a Ziplock Thursday evening and it came out fine. Was also worried about drying out if left uncovered that long.
Steak I dry brine on a rack uncovered for 24 hours as you want to dry the exterior. Same with skin on chicken
For thanksgiving turkey, I usually start the dry brine on Monday or Tuesday and wrap with Saran wrap until Wednesday when I leave it uncovered the last night to dry the skin. Things like ribs and pork butt, I cover the whole time.
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