I read in one suggestion to put on the rub and let that sit for several hours, kind of like a dry brine I guess. Does this really do any good on butts? Either a regular salt brine or this "dry" brine??
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I don't brine butts nor beef shoulders. I do however, use rubs on them. I never could tell the difference whether the rub was on overnight or put on just before going into the smoker on large cuts of meat. Overnight does help ribs though.
I always brine poultry. How long in the brine depends on the size. Four hours for chicken breasts to 18 hours for a large turkey
I always brine poultry. How long in the brine depends on the size. Four hours for chicken breasts to 18 hours for a large turkey
Nope, that's not a dry brine, really isn't such a thing (just to keep the term clear) brines and rubs do totally different things.
Pork (ribs and butts) for many tender to get a hammy taste if you put on a rub (that's salty) and let it sit over night. Some like that taste, but not me (in my butts and ribs). I never do mine overnight and put it on no more than 2 hours before.
As dense as a PB is, it would take days to truly brine it. But I have been known to inject my brines into the PB.
Pork (ribs and butts) for many tender to get a hammy taste if you put on a rub (that's salty) and let it sit over night. Some like that taste, but not me (in my butts and ribs). I never do mine overnight and put it on no more than 2 hours before.
As dense as a PB is, it would take days to truly brine it. But I have been known to inject my brines into the PB.