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How long to dry brine brisket HOF and HOP

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    How long to dry brine brisket HOF and HOP

    LOVED Dr. Blonder's Salt video and learned a bunch! Purchased a 14 lb packer yesterday, and I'm planning to serve it Saturday late-afternoon. Also, in my quest for More Bark, I'm going to SEPARATE the Point and Flat.

    I'll be going on the pit about 5 am on Saturday morning.

    When should I start the Dry Brine for Maximum goodness? From the video, I recall Dr. Blonder saying up to 2 days prior, and them Meathead summarizing with a 1 day prior?

    And, while I have you, my recollection says 1/2 teaspoon per pound, or was it 1/4? (I think the recipe for BBBR says. And, oh yeah, I'll have to make some saltless Big Bad Beef Rub, too.)

    This is going to be so fun!

    #2
    If you're separating the two pieces, you should be ok with 24 hrs of dry brining, and thicker hunks of meat benefit from 1/2ttsp of KOSHER SALT per lb, or half that (1/4 tsp) if using regular table salt since it's more compact. You may find too that a little surface salt right before serving helps that bark taste best since the BBBR has none itself.

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      #3
      I had great success injecting beef broth into my HOP. Never injected before, but the results were spectacular.

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