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!
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