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!
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!
Comment