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 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.
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.
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. ðŸ˜Å
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 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?
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