Suppose I add the salt back into the MD recipe when I make up a batch. Then I apply the MD rub, salt included, to the meat the day before. Will it still brine the same as if I added salt only the day before? Since only the salt penetrates the meat it seems like ther'd be no difference. Although, I'm assuming not, or Meathead probably would just recommend applying rub the day before instead of taking the salt out of the rub, but I'm curious if that's an option.
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Only the salt will absorb, but you might end up with a kind of sloppy mess with the rub. I generally apply the rub while I am waiting for the cooker to come up to temp. Unless if I am doing poultry and then I apply the rub prior to going uncovered into the fridge.
I think others do exactly what you are proposing although.
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
When Meathead still had salt in Memphis Meat Dust, I used to apply that to my pork butts 24 hours ahead. The meat definitely was dry brined by the salt. The part I didn't like is that the rub itself turned into a gooey mess. Picking up the pork butt, for example, meant my hands were covered in MMD goo .... and it came off the pork butt everywhere I touched it. I think that alone makes sense as to why you separate the rub and the salt.
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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