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Dry brining vs wet brine, I flipped my whole stance after one brisket
I used to swear by wet brine for pork butts, did it that way for like 8 years since I started competing in Kansas City. Then a buddy from Lockhart talked me into trying a dry brine with just kosher salt and a 48 hour rest in the fridge. First cook out of the smoker, the bark set up way better and the meat had that salty snap on the outside instead of that soggy skin I always fought. I thought dry brining was just a gimmick for fancy steak houses, but now I'm leaning toward doing it for everything except maybe chicken. Which camp are you in, wet or dry, and has anyone switched back after a bad smoke?
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oliviac226d ago
That salty snap thing applies to all of life.
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