mountainsmoker. Dry brining starts with a measured amount, the salt does not multiply with time, only diffuses and does its thing. Hence the reason I can go three days and feed hundreds for a fundraiser, then have to explain I don't cook for a living. I gots a job.
Really cool to see two experienced guys (Jerod and Mountainsmoker) with the different views. Well, I’m a rookie and messed this butt up. I injected using slightly more salt than the injection on the site. Did not dry brine. Memphis Dust. Then I did the Myron Mixon braise because I wanted to try it. The flavors didn’t pop at all. Full disclosure, I didn’t glaze after the braise. I simply cannot eat that much sugar and corn syrup on my food which, if I had followed the recipe I’m sure I would have had candy on the outside. So expectedly I got a lame bark, with flavors that didn’t pop. Back to full Meathead treatment. Thanks for all the comments!
Your over brining them butts don't need any and briskets need at most 24 hours. It is a thin piece of meat generally. .Just put a little more on the point end.
mountainsmoker my problem was NO salt. Hence the reason I dry brine all butts and briskets 48-72 hrs. Those "up to" injections are telling what the max could be, when all along it could be 0.1%....I know, I check these things at work.
While I feel beef is a good vehicle for dry brining and the dry portions of pork. The fatty portions of pork do not need it. Why do it, is flavorful as it is. Smoke it for the first few hours with some moisture so smoke will adhere better then the last without to create that great bark.
Now to your problem never brine more than 24 hours unless you have a piece a large square piece of meat weighing over 20lbs. For small pieces like a steak 6-8 is plenty.
I dry brine at least two to three days. I injected the last one the night before and it was alright. The worst pork I ever had was injected with up to 15% solution, so I didn't add any salt and it was the blandest pork I've ever eaten. I figure the injector might have gotten 2%, if it was lucky. The brine tank must have been almost empty.
No, no, don't do either. Pork butts don't need a brine. See my post Smoking pork the NC way. NC is the home of pulled pork and it started there. Even they can't decide between Eastern and Western so I did a write up on both. Smoking Pork the NC Way and Part 2.
If you want to do a pork loin that has no fat fine.
Hi, I’m injecting a butt for the first time. I normally just dry brine at 1/2tsp Morton’s Koser/lb per the site. The pork injection on the site includes salt. Should I omit the salt from the injection, omit dry brining, or inject with salt and dry brine? Final step is Memphis dust.
Leave a comment: