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Smoking a b u t t tomorrow.
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Smoking a b u t t tomorrow.


May 23, 2020, 7:50 AM

Anyone of you armchair pit masters have that must do tip?

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dry brine


May 23, 2020, 7:55 AM

if not too late

2024 orange level memberbadge-donor-15yr.jpgringofhonor-fatherg-110.jpg flag link military_tech thumb_downthumb_up

It’s thawing right now, so not too late?***


May 23, 2020, 8:03 AM



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Cooking tomorrow right?


May 23, 2020, 8:07 AM

I dry brine overnight. Then put my rub on when it goes to the smoker.

check out articles on dry brining on amazingribs.com.

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining

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I’ll give it a shot,


May 23, 2020, 8:10 AM

The quick search I just did recommended using a rub with no salt because the salt is already there.

1 teaspoon salt per pound of meat?

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Yes. I actually use this from Williams Sonoma


May 23, 2020, 8:13 AM

https://www.williams-sonoma.com/products/williams-sonoma-maple-and-black-pepper-dry-brine/?pkey=s%7Cdry%20brine%7C79

or

https://www.williams-sonoma.com/products/williams-sonoma-classic-quick-brine/?pkey=s%7Cdry%20brine%7C79

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Re: Smoking a b u t t tomorrow.


May 23, 2020, 9:19 AM

Inject it 6-10 hours before it goes on the pit. Typically brown sugar, orange juice, lemon, hot sauce.

Then 30 min before it goes on I will dry it off and add the rub.

Have to cook the meat Fat side up.


Good luck!

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Any proportions for those things?


May 23, 2020, 10:02 AM

Do you baste while it smokes?

Typically I just run and smoke, figured I’d get a little frisky for the holiday

Someone gave us some a couple of weeks ago and it seemed like there was too much going on flavor wise, if that makes sense.

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You wanna get frisky? Why don't you put that baster


May 23, 2020, 1:02 PM

to good use and make a gin bucket...

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The road goes on forever and the party never ends...


Oh college


May 23, 2020, 1:21 PM

Gin, sprite, ice, lemons and limes? Was that all there was too it?

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I usually mist with apple juice.


May 23, 2020, 1:23 PM [ in reply to Any proportions for those things? ]

I do wrap it when it hits about 175ish and crank up my smoker to finish it off - usually in a alum pan with more apple juice. I get it to 204 ish and put it in a cooler for at least an hour. sometimes 2 if I have time.

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Re: Any proportions for those things?


May 24, 2020, 7:25 AM [ in reply to Any proportions for those things? ]

Just like father G says- ^^^

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