Dry Brine before Pork Shoulder is thawed?

[jdanham]

I have 2x 3.5lb hunks to begin preparing for pulled pork and both are about 50% thawed. I want to add kosher salt to sit for 12 hours - but do I need to wait until they are fully thawed? My gut says it should be OK given the brine only goes so far into the meat but just wanted to get some experienced feedback. Thanks!

[JPGators17]

Nope, proceed with brining them. You're correct, the salt won't go that deep, especially not in 12 hours.

[CurlingDog]

as meat cooks from the outside in, it thaws that way to. You should be fine dry brining partially thawed meat and do not need to wait.

[Huskee]

I agree. Also, those tiny butts are my favorite too!

[jdanham]

Fabulous - hoping to kick ass ; ) THANKS all

[Notavegan]

Brine em if you got em.

[Mr. Bones]

Hail yeah, salt them puppies right up...