I tried dry brining the first Boston Butt I cooked on my new pellet smoker. The butt was about 8 lbs. and i coated it with table salt the night before, wrapped it tight in cellophane, and left it in the fridge overnight before putting it on the smoker in the morning. I put it under a running faucet and rinsed off all the salt on the surface before applying Memphis Dust as the rub. When the cook was done, the meat near the surface tasted excessively salty. I'm inclined never to dry brine again. Since this episode I have smoked 2 briskets, another pork shoulder butt and several slabs of ribs without dry brining. All these cooks resulted in excellent meat products.
Did I do something wrong with the dry brine attempt?
Did I do something wrong with the dry brine attempt?
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