I have always dry brined my meat, covered it in foil and stuck it in the refrigerator over night. Lately the aluminum has literally been dissolving onto the meat. A quick google search tells me that it has to do with salt/acid, but I just find it strange that after years of doing the same thing I'm just now having this happen.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Or no wrap. I don't wrap when I dry brine. As far as the aluminium foil issue, that is definitely the salt. Amazing that you've never experienced the problem before. I would at least expect that the side of the foil touching the meat would have discoloured (gone black). One of the main reasons that brine recipes tell you to use a non-reactive container like plastic or glass.
Last edited by pkadare; August 30, 2019, 08:22 AM.
I dry brine chicken, brisket, etc, on a pan in the fridge, unwrapped, usually on an elevated stainless steel rack so that its not laying on the pan (the wife has one that is a perfect fit for the jelly roll pan or whatever it is that I always grab).
If you must wrap, I agree that plastic wrap would be better, as it won't react with the salt. That said, I for sure never had foil dissolve on me! I serve and store most of my cooked meats from foil pans too.
I’m in the no wrap category unless I’m going over 24 hrs, then put some plastic wrap if any longer. It’s because I’m a genius. Actually, never thought of using aluninimum. Must be gross seeing the little flakes melting into the meat. I think pics would be cool. 🕶
Having worked for an aluminum company for over 10 years part of that in internal audit definitely don't use foil to wrap your brined meat. I use plastic wrap on anything over 12 hours to hold juices in.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Mainly I wrap because my wife is convinced that unwrapped meat wakes up at night and walks around the refrigerator touching and contaminating everything, so saran wrap it is.
I usually dry brine stuff in the butcher paper it came in from the butcher. If I'm doing skin on chicken then I'll go open air. Marinading will either be in a bowl or zip lock bag. I've never used foil for uncooked meats although that's my go-to for leftovers.
Last edited by Attjack; August 31, 2019, 09:11 AM.
My issue is the wifes nose is super sensitive to meat smell that saturates the fridge. I always wrap in plastic then foil over that, where the foil is simply a second protective leak collector.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
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Aluminum is used in boats. The USCG has rigid inflatable patrol boats with aluminum hulls. That stay in the drink 24/7. Salt doesn’t dissolve aluminum!
Acid does. Also salt plus copper creates a nasty galvanic reaction that will severely corrode aluminum. But if food is "melting"’aluminum it’s horribly burnt.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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SnS Deluxe for 22" Kettle
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Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
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Steelmade Griddle for Summit gas grill
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Extreme BBQ Thermometer Package
Additional control unit
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2 Driver Cables
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Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
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Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
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Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
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Shun Classic Series:
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6" Chef's Knife
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I'm with FireMan . If the dry brine goes longer than 24 hours then I wrap in plastic wrap. I always put dry brined meats on a rack set into a jelly roll-type pan. Juices contained. Meat surface stays moist enough to pick up all that delicious smoke on smoking day.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
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Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
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Thermapen Mk4, Red
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Lipavi C15 container and lid
Lipavi L15 Rack
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SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
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BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
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I use a tray with a rack and tooth pics to keep the plastic wrap off the meat. I also leave areas where the plastic wrap didn't fully cover so air can move around the meat on the rack.
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