I am about to to trim and dry brine a 17 lb. prime packer. I have always followed Meathead’s method but need some advice on dry brining and pumping. I noticed that the guidelines call to pump with low-sodium broth, but that "regular" is fine. If I pump with full sodium and dry brine 48 hours in advance, will the meat be too salty? I am also going to use beef stock instead of broth to pump.
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Brisket dry brine and pump
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Club Member
- May 2015
- 496
- Tennessee
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Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
If it's well marbled I wouldn't inject. I'd be darned careful about dry brining AND injecting with something high in sodium. Now this isn't something I worry about because I'm on a sodium restricted diet so I only ever dry brine - it's the only way to control the sodium. I also only do prime well marbled packers and they always come out great for me. I hang until they hit 180 or so and then wrap in butcher paper for the remainder of the cook and the cambro rest. I use a PBC and that's a very moist cooking environment, so YMMV. Good luck! I'm sure you'll knock it outta the park!
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