Wrapped Pork Butt

[DuckinBBQ]

After applying salt for dry brining, do you wrap your butt while in the refrigerator, or not?

[Jerod Broussard]

I do.

[Ace]

Before placing in the refrigerator, I place the meat in a deep baking pan after applying a thin coat of lime juice and the correct amount of salt for the weight then cover the pan with plastic wrap.

[Murdy]

This is how I do it too.

[DuckinBBQ]

With that said, we dry brine and dry age beef. But dry brine pork and we cover?

[Ace]

Sorry, I'm no help on dry aging as I've not done that before. 😊

[Duanessmokedmeats]

I dry brine pork butts in a broiler pan, uncovered.

[Purc]

Uncovered

[58limited]

+5

[Jared49]

+6

[johnec00]

+7

[LA Pork Butt]

I put mine in a pan and if it is going to set in the frig for more than an hour or so I cover it with foil.

[HawkerXP]

I'll dry brine butts overnight or two. Covered.

[dpearce]

Dry brine overnight on a large baking sheet, with the cooling racks (for drippage), lightly tented with either plastic wrap or foil, depending on what I have more of.

Reminds me, I'm almost out of foil.

[snowswamp]

Usually cover it to keep other things in my fridge from accidentally contacting raw meat. With some of the jokesters, I’m surprised no one posted a picture of a pig in yoga pants.

[TripleB]

I apply salt and rub. Wrap with plastic wrap and in the frig for 24 hours.

[DuckinBBQ]

Thank you everyone. Cheers!

[Mike981]

Thank you for asking, we have a second fridge so I just throw it in there uncovered. For those who do cover while dry brining, do you do so with all proteins?

[Ace]

Yes, I do the same (cover) for all. Chicken is a little different as I'll cover it while brining but uncover it for several hours before cooking to dry the skin. I get crispy skin that way. If I'm going to just shred the chicken, I don't uncover it.

[Sweaty Paul]

Uncovered.

[Santamarina]

I don’t cover any meat when dry brining.