How long to dry brine brisket HOF and HOP

[PaulstheRibList]

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!

[Huskee]

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.

[bbqoaf]

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