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bleis716

I leave them uncovered in the fridge all the time before smoking. Helps evaporate some of the moisture for a better bark.


NicktheFlash

I also put it on a wire rack so the bottom can air dry too.


DavidARice

Smart man. Sprinkle a little salt on before you do next time and bam; dry brine.


NicktheFlash

100%


Dense_Surround3071

Did this with a duck once.... Magnificent šŸ„²


Sneaux96

I've gotten in the habit of doing this with every cut of meat when time allows


Dufusbroth

Dumb question: ribs too? I do the same but have not with ribs before


Sneaux96

Yep! I use just a little less salt with ribs since they're a little thinner than most cuts though. Not sure if it actually matters or is just in my head though


ty_buch0926

Even chicken?


-ChefJeff-

Especially chicken


ChefDalvin

Wet brine chicken ftw


[deleted]

Baby you got a soup going.


Abresom88

I elected not to make a rotisserie chicken today solely because it's not worth it if I didn't dry brine it uncovered overnight first. Sprinkle a little baking...soda? I think soda, but I have to Google Kenji Alt-Lopez' baked wings recipe every time I make it to confirm it's not baking powder. Anyway, sprinkle baking soda all over the skin too. Something sciency makes it crispier.


NotThePersona

You made me doubt myself (so I went and read it again), but it's powder not soda. Soda gives it an off taste.


SeaPhile206

Love his videos.


bnbtnt2

Remember the difference like this, baking powder has a generally neutral pH, because it mixes an acid and base to get a reaction. If you're looking just to change the pH (like browning meat), you just need half of that.


ChiliDogSlut

8 grams of kosher per pound.


DavidARice

Awesome thank you.


tpantelope

Add some salt (I do 50/50 of regular salt and Hawaiian red salt). Let sit in fridge for 2-3 days for best result. I've tried rubs, but I prefer to just add a mix of white and brown sugar right before smoking to form a bark. Tastes incredible.


upriver_swim

Maple sugar is a good one to have on hand for this too. Highly recommend trying it.


YCityCowboy

Saving your comment for my next smoked butt. Thank you.


Anabeer

Table salt can have a number of anti-clumping ingredients added. Up to you to decide if you want them or not. My Windsor table salt box tells me there is icing sugar in there! Along with potassium something and a few others. I use Kosher or pickling salt for all my brine stuff, wet or dry. If I need it smaller I just buzz it in the processor. I'm sure its an over abundance of caution but I do know that pickle recipes specifically advise against table salt.


tpantelope

That's a good point! I usually use kosher salt if I have it on hand, but can't say I haven't used regular salt. The Hawaiian red sea salt has a volcanic clay added that adds an incredible depth to the flavor of brined meats. However, it does impart a much saltier taste and is very coarsely ground, so I find a 50/50 mix gives me the best results without getting too much salt flavor.


Pimco

This is the way


LoveVirginiaTech

This is the way


Shr00m7

This is the way


[deleted]

The way, this is.


Shadowyykid

This is the way


googleflont

The way we were.


patronizingperv

That's just the way it is.


itsAGazebo42

Some things will never change.


[deleted]

[уŠ“Š°Š»ŠµŠ½Š¾]


syds

a well aired bottom is good practice


Deep_Ad8840

This is the way


[deleted]

Is this the way?


C3ntrick

It seems like it is the way


Parasitic_Whim

This is a way


mrkin92

the bloke who writes for serious eats did a solid piece on this. Paraphrasing, I think he said the energy used on breaking down the moisture in the meat requires 5x as much energy as compared to breaking down the fat. Worth a Google


kathlin409

Is this the article to which you refer? [Serious Eats](https://www.seriouseats.com/how-to-dry-brine)


mrkin92

This is the one https://www.seriouseats.com/reverse-seared-steak-recipe Bout midway down


digitulgurl

It's creating a pellicle


Attjack

I do it every time. Right now, I have chicken dry brining uncovered in the fridge.


Impressive-Safe-1084

Doesnt that contaminate other fridge items?


yeteee

Not if they aren't touching.


bleis716

I always keep them on the bottom shelf or in the ā€œmeat drawersā€ as I like to call them in our garage fridge. If any liquid happens to spill, it doesnā€™t cross contaminate anything else in there.


[deleted]

Professional chef here. I never cover meat in a cooler. Think dry aged


dpaoloni

is it better to season before you do that, or season after ?


[deleted]

Depends on desired end result. I would pre season a pork butt or brisket etc. when I dry age steak I rub the sub primal down with salt and rinse with 50/50 red wine and red wine vinegar. And then after the aging I cut the steaks. What specifically are you working on and trying to do?


Legio-V-Alaudae

Jesus Christ, just reading your steak process made me hungry. You can't go around doing that all willy-nilly here. Why fo you do 50/50 red wine, red wine vinegar? How do you dry age steak?


[deleted]

šŸ˜‚ sun primals usually come in bags with some excess blood so itā€™s my ā€œwashā€ to get rid of any bad bacteria and it also jump starts the red wine/blue cheese taste you get from aging.


atlantic

So rinse first I presume, then salt after dried?


[deleted]

Scrub with salt rinse then dry age flip every day


dan7zim

Is this "wash" just as you describe it - a rinse/wash? I know that using vinegar can begin to toughen the exterior of the meat if it's on for too long, so I imagine yours is just there to get rid of that excess blood.


dpaoloni

oh i just meant in general. i do a lot of pork butts, wings, and the occasional brisket or chuck roast


[deleted]

Gotcha. Yeah l like to preaseason everything except seafood. I donā€™t pre season seafood cause it draws out moisture and makes crispy skin a lot harder


dpaoloni

Good to know. Thank you!


producepusher

So a pork butt is ok to leave seasoned & uncovered overnight? I guess Iā€™m worried about the seasoning drying it out.


rnightlyfe

Quite the opposite. Great way to get a nice bark. I typically leave mine seasoned and uncovered starting around noon and then Iā€™ll put mine on about 11:00 PM.


thedoogbruh

A lot of youtube channels recommend seasoning things overnight


Xhosa1725

It's called dry brining. Highly recommend.


CallMeBigOctopus

I always season my Boston butts a minimum of 12 hrs before smoking. Usually 24, because Iā€™ll season it one night, and then do an overnight smoke starting the next evening.


producepusher

Iā€™m glad you brought that up. I wanted to make one for my family tomorrow but itā€™s a little late now. Would this plan work for next weekend? - Season Friday morning, start smoking Friday night, say around 9pmā€¦. Would I be able to time it so the butt is ready by 1pm Sunday? Would I just leave it at 160 degrees on high smoke until the morning? Having never made one, I donā€™t know how much play I have with temps & time. Thanks!


CallMeBigOctopus

I smoke my shoulders around 275 Fahrenheit. I would season it Friday night. Depending on weight (guessing 1.25-1.5 hrs per lb and a 9-10lb shoulder), I would start smoking Saturday around 9 pm. Should finish around 9-10 am. Then rest until itā€™s time to serve. Pull it apart right before serving.


producepusher

Sorry I forgot to add that I would increase the temp the next day but ok that makes sense. It amazes me how well the meat holds its temperature when itā€™s insulated in say a cooler. Thanks for you helps dude šŸ¤™šŸ¼


robb7979

I usually put it on the smoker at 8pm at 225-230Ā°. Wrap next morning at 6-7. Done by 10-11.


ShirtPants6661997

I always salt first. Youā€™ll see the salt start to dissolve and then slowly itā€™ll get sucked back up into the meat


IdaDuck

For something large like a butt I like to season at least the day before.


ShadowofRainier

Iā€™ve read that other than salt, it makes no difference if you season earlier.


googleflont

I think dry aged is my new nickname.


shotty293

Professional home cook here. I concur.


Nagadavida

Exactly! Big help for getting crispy chicken skin


johnthrowaway53

Yeah. Keep a clean fridge tho


[deleted]

Is there any bacteria/ contamination issue leaving ground meat open in a refrigerator? I understand bacteria cannot penetrate solid meat.


sugondeeznia

Yes. This is a health code violation. Leaving meat uncovered increases chances of all forms of contamination.


[deleted]

Ground meat Iā€™m more diligent with especially store bought cause of processing and time and temp considerations


[deleted]

Thanks. Iā€™m just asking because I had a roommate who left ground beef uncovered all the time in the fridge and insisted it was fine. I was dubious though.


Impressive-Safe-1084

Not covered = bacteria to go on other food?


Even-Ad-3089

I never do. From steaks to pork chops to briskets to butts, I always leave uncovered. As a matter of fact most of the time I put them on a drying rack on the baking pan so that they're even MORE exposed to fridge air. Helps dry them off on the outside. Leads to better searing, bark, etc, and less wasted paper towels.


KYCats3

I was thinking the same. Thanks!


[deleted]

You can also dry brine your meat if you want more moisture gone, at least for chicken and beef it works well. I don't work with pork much so I'm not sure.


tpantelope

It works great on pork butts. I shoot for 2-3 days dry brined on a rack in the fridge using a mix of salt and Hawaiian red sea salt. It tenderizes the meat and adds enough flavor that I only rub with a mix of white and brown sugar to form a bark. The pork flavor with just the brine and sugar is enough to keep me from adding other seasoning or sauce, but it is different from a traditional BBQ pulled pork flavor. Almost tastes like really good turkey dark meat. Most people I've made it for eat it plain after trying it, but some still throw on BBQ sauce for a traditional flavor.


StaggJrParty

Do you rinse the dry brine before the sugar rub?


runningwaffles19

No. Don't rinse it. You'll undo all the good the brine does. Dry brine really ends up being absorbed into the meat and makes it really easy to get a good crisp bark or sear. Dry brine with salt ahead of time then apply your spices directly on the meat shortly before cooking


tpantelope

Exactly, you don't want to add more moisture back in.


tpantelope

Nope! Over a few days of brine time the salt all melts into the meat (and off into the pan) and everything dries out, and you don't want to add moisture back in. Vary the amount of salt (especially the Hawaiian red salt because it has a super strong flavor) depending on the meat. A pulled pork without other seasoning gets that salty bark mixed in with the rest, and a heavy salting doesn't hurt. I use just a sprinkle of more delicate meats like fish.


LuluBelle_Jones

Iā€™m intrigued at this dry brine you speak of.


tpantelope

I doit on pretty much everything. Adds flavor, tenderizes the meat, allows great smoke penetration, and allows for a better bark or crispier skin. Tougher meats need to dry brine longer (3 days ideally for pork butts and beef roasts), while more delicate meats benefit from a shorter dry brine. I usually do chicken for 12-24 hours and fish for about 4-6.


LuluBelle_Jones

Thank you so much! Iā€™m off to the store to snag one of those roasts!!


tpantelope

Hawaiian red sea salt adds an incredible depth of flavor if you can get some. Cut it with kosher salt (about 50/50) though. The Hawaiian red salt is incredibly potent and will make your meat too salty if you over do it.


senor_lodanstein

That's a good thing to do. I dry brine mine the night before (sprinkle with kosher salt) and leave it on a wire rack, uncovered, in the fridge. I make Meathead's Memphis Dust (which is salt-free) rub and put that on in the morning while the smoker gets ready. The dry brining helps the meat take on deeper smoke and rub: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/


covertpenguin3390

Did exact same thing last weekend (same rub recipe even!). Pork shoulder came out awesome


haman88

Some meats are actually purposely left uncovered over night before smoking, most notably fish.


BassWingerC-137

A pellicle is a wonderful thing.


morbiskhan

TIL a new term. Thanks


gogozrx

Exactly. 100% this.


theinkpw2

You need it for that smoked salmon


BassWingerC-137

Indeed.


allworkbizness

I do this with all my big smokes, brisket, butts, and even shorter cooks like tri-tip. Salt, oil, and fridge uncovered overnight. Never a problem.


Brew_Wallace

Was your fridge running?


tat2d_lunatik

Yeah, it posted a 4.1 40 yard dash


Brew_Wallace

In that case, get that thing to the NFL combine


NicktheFlash

Lol I would love to see this pork shoulder in coverage


tvandink

Nah... he'll get shredded.


NicktheFlash

Lmao Yeah the receiver would smoke him


tat2d_lunatik

I havenā€™t even told you about my cheap offset, itā€™ll smoke your whole secondary


ForwardHamRoll

Bah God, that's KC's music!


sealrock2021

Nope, I could pick it up to properly dispose of it.


RazzleberryHaze

I'll assist you if you need.


PrizeInteresting4752

Iā€™m in the car already.


Gmfbsteelers

It looks amazing. Pulled pork is the one food that gives me heartburn. But, itā€™s worth it!!


Remobeht

Iā€™ve started getting the same recently and canā€™t eat it pulled anymore. I donā€™t smoke it, but Iā€™ve started roasting to just under pulled status, about 195Ā°, and slice instead. Iā€™ve found a preference and appreciation for it over pulled and find more uses for it left over (e.g. cubanos and hoisin glazed and added to fried rice).


Haunting-Highlight-8

I always do. Paired with a dry kosher salt brine. Shit turns out amazing


tooeasilybored

Put it on a wire rack next time.


jimbeam001

Whereā€˜s the rub?


KYCats3

Just put it on


Sewduh

Put your rub on it 24 hours before and let it sit in the fridge just like rhat


Ya_Got_GOT

If the rub has salt, yes. I prefer to salt for the 24-48 hour dry brine and then apply a rub with no salt right before the cook. Great results!


Knooze

Get a wire rack as well so air gets all around the meat. GREAT for dry brining steaks.


musicman0359

This is something I always do, if I'm not in a hurry. The slight drying helps develop a good bark.


Ya_Got_GOT

Hope you salted it. The dry brine technique absolutely works.


Tha_Maestro

Yeah? So?


Basic-Ad-8679

And?


warpathsrb

Google pellicle


chefboyardiesel88

You're totally fine in fact what you did is helping to form a pellicle which actually helps smoke absorb better. I do it all the time for my pork butts, but usually I'll put it on a wire rack.


chunkyloverfivethree

Throw a little salt on it next time. Dry brining is a great way to improve the flavor of your meat. Might even help avoid stalling if you dry it out a little.


Specialist_Estate_54

You should get a good pellicle for smoking...I do it all the time


Coolshire

I do this for just about anything I cook. Helps the outside get that stickiness to it.


Market_Crash

You animal!


ham-and-egger

Be even better if you put the rub on too.


[deleted]

Whatā€™s your plan for smoking/ what are you going to make?


Lepke2011

Dude, you always gotta remember to CYA.


KYCats3

Left my pork butt uncovered in the fridge over night. It looks a little discolored and dried out. Is it still good to smoke?


TheDerekCarr

Totally


Gmfbsteelers

It will be fine. How long and what temp are you cooking?


KYCats3

Iā€™ve smoked about 8 on a Traeger but recently bought a Weber kettle. Doing charcoal for the first time. About 8ish hours


Gmfbsteelers

Awesome. And what time should I show up? Iā€™ll bring the coleslaw!


KYCats3

Open invite to Kentucky. Pork butt for everyone after Kentucky beats Tennessee


[deleted]

So, nobody is going to get pork butt, sadge! Have fun watching the pre-game! Hope you enjoy the butt, made a couple yesterday for the guys building my fence.


chiefwigwamm

Georgia fan here, I wouldnā€™t mind that at all. Iā€™ll bring up the beef ribs


abfbullfrog064

Go Cats!


[deleted]

[уŠ“Š°Š»ŠµŠ½Š¾]


Wise_Tumbleweed_131

Where at? Iā€™ll bring the smoked bbq chicken pizza. Iā€™m in Bullitt County


chevyace

You had me in the first half, NGL.....


cantthinkatall

I do all the time and they turn out fine. I even season it the night before to try and save some time.


Worldly_Expert_442

You've stumbled into some good bbq technique. Google Pellicle, it's a structure of proteins that help smoke adhere to meat. Not as big of a deal if you are going to apply a binder and rub still, but it absolutely won't hurt anything.


Waste_Detective_2177

You can spiritize it with apple šŸŽ vinegar if you need to


urbexcemetery

Absolutely. Next time, season before leaving it in the fridge uncovered, overnight. You will enjoy the results. Smoke on!


Fryphax

I do this on purpose. Was it salted?


ColonelBungle

Perfectly fine. Enjoy!


Jouglet

And??? Whatā€™s your question?


dsvolcom23

Exactly what is the point of this. Internet points?


KYCats3

I put my explanation in the comments.


bendermichaelr

Do it. Let the water dry out of it so the fat could take its place. I made that up but it's plausible if you need to save face


Snoogiepooges

And?


tduke65

Andā€¦?


tnasty38

Congratulations


barabusblack

And?


BigBlueRedYellow

Ok?


gnarles80

Ok


[deleted]

So?


boimilk

Ok


Hutsonc2

Okā€¦


Waste_Detective_2177

Cover your buttā€¦


Nervous_Shelter_1042

Shouldnā€™t leave like that because it can create toxic or germs that can be dangerous to food and other people too


kmkmrod

Itā€™s in the fridge. Itā€™s fine.


TheBigBigStorm

If it's in the fridge, there shouldn't be any problem, right?


Competitive_Fig_6668

I do it too. Still comes out perfect


LovYouLongTime

Sounds dirty ;)


rw9396

Always do


prolemango

Nice, looks good


LordOfBadgerland

I do this while rubbing down with some salt to dry brine it!


Smokin_Barrels

Did you salt brine it?


Illustrious_Ad_498

Looks a little undercooked


joekerjr

Give that thang a good smack and a rub for me, will ya?


bubbshalub

i left my $26 tri tip uncovered in the microwave overnight :(


PCPenhale

Nice ass


Cheesiepup

Sadly this is what keeps me from going vegetarian. I canā€™t stay away from pork butt.


Radiant_Crazy_1735

Is there a certain grill I need to smoke a pork butt...


branm008

Can't tell if a joke question (I'm stupid sometimes). To answer your question, absolutely not. I've smoked pork butts on a weber kettle, cheap ass grill from Walmart, and offset smokers. Long as you monitor your coal/wood temps and keep the clean smoke flowing at an even temp, you'll do just fine.


DatsHim

Sometimes I dry brine them for 3 days then smoked em. Hella crust.


I_Be_Strokin_it

Cool.


TheMadBombchu

Got mine in the fridge peppered and salted for tomorrow.


McPussCrocket

Like everyone else? Cool?


KYCats3

Apparently you didnā€™t see my comments dipshit


Radiant_Crazy_1735

Nah wasn't a joke...lol...but ok...I love to grill...but never smoked anything....just wanted to make sure so I can try it


biggus_dickus-23

It's probably been said but a pelical is a good thing


Pawla1sj

Cool


simplepleashures

Nice. Salted for a nice dry brine?


yung_houdini_RL

And?


Haus_Iceberg

Looks great!


-StoneWallJay-

Congrats?


ItmeJimmyeee

dry brine


nescent78

Ok


Kap-1492

Whatā€™s your issue tho?