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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!

    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.


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



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