Dry brining overnight shocked me after 10 years of wet rubs

Tried a dry brine on pork shoulders last weekend in Austin, just salt and air in the fridge for 12 hours, and the bark came out way crispier than my usual wet mustard slather. The moisture pulled out then reabsorbed, so the smoke actually stuck to the meat instead of steaming off the surface. Anyone else made the switch and never looked back, or did I just get lucky with that one cook?

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angelarivera1mo ago

Consider trying a dry brine on beef next, the salt pulls out more blood and changes the crust completely.

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keith_bennett1mo ago

Funny you say that, because last time I tried a dry brine I forgot about it for two days and basically made beef jerky. My steak turned into something you could use to patch a tire. Still, you're right about the crust, when I actually remember to pull it in time, the crust is unreal. I keep telling myself I'll get better at timing, but my kitchen timer and I have a very strained relationship. Probably should just set an alarm on my phone like a normal person instead of trusting my sense of smell.

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