Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

How long is too long to dry brine?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    How long is too long to dry brine?

    Hey everyone, So I'm smoke'n baby backs and a 12 lbs pb ( thinking I'll halve it to reduce cook time and create more surface are for bark) Anyway I'm doing these this sat nice and early - wondering can I start to dry brine now or should I wait until tomorrow?

    Thanks!
    -Jim

    #2
    Now is fine

    Comment


      #3
      Thanks Jerod, was hoping to hear that. Another question, I typically just dry brine with everything in a big pan. I like to leave it uncovered so the air can do it's magic with the salt and moisture. Should I be covering it ? Normally I wouldn't worry since I usually do it the day before. I'm pretty sure I am going about this correctly.

      -Jim

      Comment


        #4
        Up to 48 hours in advance is MH's recommendation although he doesn't mention ribs specifically in his dry brining article

        Comment


          #5
          I think that a little brining goes a long way with ribs... b/c they are thinner

          Comment


            #6
            I don't worry about covering. If you need to to prevent cross-contamination, time to clean the fridge.

            I never cover chicken, that is like worrying about perfume dripping on a nuclear warhead.

            Comment


            • 3DJ
              3DJ commented
              Editing a comment
              Yep thanks, my thoughts exactly. I've never covered before and I am excited to get an extra day brining on all of this!

              -Jim

            #7
            On ribs I just mix the salt with the rub and let'em sit in the fridge 4-5 hrs before the cook sometimes overnight. PBs I like to apply salt and wrap in plastic wrap 3 days in advance. Some like to cover and some don't I'm the one who does. 😊

            Comment


              #8
              I had (2) 1 1/4 inch or thicker NYS up on racks, uncovered (per Jerod) for 2 days. They came out awesome with Reverse Sear ( I think I used the non-stick on the stove so I could make pan sauce ) I was a little leary about 2 days, but they were fine.

              I'd dry-brine AGAIN!

              --Ed

              Comment


                #9
                pit boss has a post about doing pulled beef where he dry brined his chuck roast for 5 days by accident and it was still great.

                Comment


                • Medusa
                  Medusa commented
                  Editing a comment
                  Yeah, I think I saw it. I did mine for 39+ hours / 16 of that with MH BBBR

                #10
                Originally posted by Jerod Broussard View Post
                I don't worry about covering. If you need to to prevent cross-contamination, time to clean the fridge.

                I never cover chicken, that is like worrying about perfume dripping on a nuclear warhead.
                I'm curious if there is any harm in covering? I'm guessing the process is a chemical reaction not dependent on air circulation. Have I missed something?

                Comment


                  #11
                  Let me rephrase the question: Is there any difference in the results if you cover or not cover?

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                  /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here