Dry Brining a Prime Brisket

[Burfman]

I have always used the black and white rub for my Texas style brisket. I’ve been reading where many cooks are using Lowry’s seasoning to enhance the flavor and are quite pleased. So I’m planning on dry brining my 13lb Prime brisket using Morten’s corse salt and if I do then if I also use the Lawrys will it be too salty? Do you think I could dry brine it just using the Lawrys instead of Morten’s? Thanks in advance for your expert advice.

[Oak Smoke]

Personally I’d just go with the Morten’s kosher salt. I don’t think many of the other flavors in the Lowery’s will penetrate far enough to make a difference.

[STEbbq]

I think Lowrys could be fun. Make sure to measure by weight or you would increase the amount of salt used given the size difference. Basically, weigh the amount of Morten’s you would use and use the same amount of Lowrys.

[johnec00]

Lawry's claims that 1/4 teaspoon weighs 1.2 grams and contains 380mg sodium. Morton claims that 1/4 teaspoon of kosher salt weighs 1.2 grams kosher salt and contains 480mg sodium. So, either by weight or volume, you need 480/380 (about 1.25) times as much Lawry's as Morton's to get the same amount of salt.

Disclaimer . . . I took the amounts of sodium directly from the companies' packages and have never tried it.

[JCBBQ]

Jirby bbq -YouTube channel of one of the guys at the #1 BBQ in Texas- talks about this. I’m pretty sure they’re the reason everyone now uses Lowry’s. I think I remember there is a video where he talks about how much salt pepper and Lowry’ she uses in his rub.

[radiodome21]

I know Chuds mentioned it was well in some of his videos. In fact it’s why I bought a bottle. I’ve never used it on my briskets yet but have used it on other meats. Curious how this turns out.

[Rob whatever]

I’ve been using Lowrys for a while now. I don’t dry brine briskets, though. Just sprinkle with pepper, a little salt and then a layer of Lowrys. As JCBBQ said, Jirby shows how they do it at Goldee’s on his YouTube channel.

rob

[Texas Larry]

Here’s how the Smoking Dad BBQ guy uses Lowrey’s on a brisket. At about 8:15.

https://youtu.be/z2ZfSmtOu54

[smokin fool]

Wasn't there a big to do about Aaron Franklin admitting he used Lawrys in his brisket rub.
Your thinking along the same lines I am, we recently brought a bottle of Lawrys to augment my homemade dry rub.
Give it a go.

[JeffJ]

I dry brine brisket and then mix up my own sodium free rub with an emphasis on pepper. I’ve considered sprinkling a bit of Lawry’s on just before going into the cooker but have never pulled the trigger.

[Panhead John]

I just mixed up a rub using the Lawry’s seasoned salt, pepper and sea salt. I mixed 2 tablespoons of the pepper with 1 tablespoon each of the Lawry’s and of the sea salt. I applied the rub to my ribs today and I’m getting ready to cook them soon. I’ll report back here on my thoughts if anyone’s interested.

[Sweaty Paul]

Looking forward to seeing where this goes!

[Panhead John]

Ok guys, just finished eating and this rub is a winner! But…it was a little bit too salty, I’d cut back about 1/2 tbs on the sea salt. I loved the peppery bark on the ribs. A little goes a long way though, don’t coat the meat with this rub like you might with a commercial rub. In my picture above, I wouldn’t use any more than that, maybe a tad less.

[Sweaty Paul]

Panhead John Thanks for the follow up. This is on the list to try.

[Redwng]

I have done the dry brine on my last 3 briskets and used Meat Church Holy Cow as an exterior rub about 45 minutes before putting on my smoker and they all turned out fantastic, not too salty either. My wife has to watch the salt and she just had compliments. Happy wife happy life.

[Janimal]

Lawrys as a dry brine sounds pretty tasty, I’ll have to try that on my next brisket