Hi there! Hope everyone is staying safe and well! New member, but I've read tons of the free material over the years. Thank you so much for all that you do!
Recently I've been experimenting with dry brining my meat. One of my favorite cuts to smoke is a chuck roast, however whenenever I've brined it, it seems like it comes out dry and tough when compared to not brining it. I've had a similar experience with dry brining pork ribs (ie no brine, just salt and pepper seasoning comes moist and tender, but brine is tough and dry).
I have an offset barrel smoker, I monitor the meat and internal temp with digital thermometers (albeit cheap ones). and I put a water pan in the first level of the smoker. This past weekend, I dry brined 3 lb chuck roast with Morton Kosher Salt 12 hours prior (put on a plate in the fridge and covered with foil), smoked for 6-7 hours at ~225 until internal temp of 160 (sprayed with water/vinegar solution every hour or so), then double wrapped in foil with some chicken broth and cooked in oven at 250 until internal temp of 180. Only seasoned with fresh black pepper prior to smoking.
Am I doing something wrong with my dry brine that is making the meat come out dry and tough? Or is it simply a coincidence that each time I brine the meat comes out dry, and I probably have some issue with my setup? My only other comment is that I haven't had problems with the chuck roast or ribs whenever I haven't dry brined, everything else stays the same...
Really looking forward to some feedback! Thanks so much!
-Greg
Recently I've been experimenting with dry brining my meat. One of my favorite cuts to smoke is a chuck roast, however whenenever I've brined it, it seems like it comes out dry and tough when compared to not brining it. I've had a similar experience with dry brining pork ribs (ie no brine, just salt and pepper seasoning comes moist and tender, but brine is tough and dry).
I have an offset barrel smoker, I monitor the meat and internal temp with digital thermometers (albeit cheap ones). and I put a water pan in the first level of the smoker. This past weekend, I dry brined 3 lb chuck roast with Morton Kosher Salt 12 hours prior (put on a plate in the fridge and covered with foil), smoked for 6-7 hours at ~225 until internal temp of 160 (sprayed with water/vinegar solution every hour or so), then double wrapped in foil with some chicken broth and cooked in oven at 250 until internal temp of 180. Only seasoned with fresh black pepper prior to smoking.
Am I doing something wrong with my dry brine that is making the meat come out dry and tough? Or is it simply a coincidence that each time I brine the meat comes out dry, and I probably have some issue with my setup? My only other comment is that I haven't had problems with the chuck roast or ribs whenever I haven't dry brined, everything else stays the same...
Really looking forward to some feedback! Thanks so much!
-Greg
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