Hello all, new member and new smoker here. Been smoking on my little 150 for about a year now. Enjoying all the smoked meat that has been mostly good. Learning from mistakes and adjusting for the next cook. I have a small 2.5lbs brisket point I’ll be doing sometime in the near future.
I have a question about dry brining. Traditionally rubbed down with salt and sit in the fridge overnight. Usually I coat with mustard and rub it down with whatever seasoning I’m using and let that sit overnight. If the seasoning has salt, wouldn’t that be basically doing the same thing as the salt only dry brining? Or is the concentration of salt only is what’s doing the magic?
I have a question about dry brining. Traditionally rubbed down with salt and sit in the fridge overnight. Usually I coat with mustard and rub it down with whatever seasoning I’m using and let that sit overnight. If the seasoning has salt, wouldn’t that be basically doing the same thing as the salt only dry brining? Or is the concentration of salt only is what’s doing the magic?
