If you are using a dry brine on beef should you leave the salt out of the injection or just cut the amount down, like maybe 1/2 the regular amount, & when do you inject?
Thanks in advance for any recommendations, Dave
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From what I have read on AR you have to be careful when you dry brine and inject. Meathead says if you are going to inject (brisket) and dry brine you should use broth. I have injected with beef broth and dry bribed and I did not notice it being too salty. Dry brine is adding salt. The salt stay and adds moisture.
John "JR"
Minnesota/ United States of America
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Smoking my first brisket this weekend! I plan on injecting with a salty beef broth, using the Big Bad Beef Rub, and skipping the dry brine. Injecting will be done about 12 hours prior to putting meet on smoker. Not sure if I will be separating point from flat or where I will insert probe. So much to think about...! Just need to do it, keep notes, and repeat...!
Dry brining & injecting
Dave
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