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

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  • JeffJ
    replied
    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.

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  • GadjetGriller
    replied
    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

    Leave a comment:


  • texastweeter
    commented on 's reply
    because it sells his product. Troutman

  • tbob4
    commented on 's reply
    Troutman - Hahahahaha. CaptainMike was referring to my belly!

  • Troutman
    commented on 's reply
    Other than appearance, there’s no real point in having a smoke ring. Why promote it?

  • Troutman
    commented on 's reply
    He said “plumpiness”

  • CaptainMike
    commented on 's reply
    Move over Doc Blonder, TT is in the house!!

  • texastweeter
    replied
    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.

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

  • tbob4
    replied
    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.
    Last edited by tbob4; November 10, 2018, 11:49 AM.

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  • N227GB
    commented on 's reply
    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
    replied
    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.

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  • jecucolo
    commented on 's reply
    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
    replied
    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.

    Leave a comment:


  • jecucolo
    replied
    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!

    Leave a comment:

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