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Dry Brining

curious to know how many eggers prefer wet brining over dry brining. 


  • GATravellerGATraveller Posts: 5,428
    One vote for wet. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Hans61Hans61 Posts: 3,412
     After watching several YouTube videos and reading a Meathead (I think?) article on the topic of brining I decided I did not want to add  tapwater to my meat. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • johnnypjohnnyp Posts: 2,909
    I have a confession to make.  Ive
    never brined anything. 

    Well, not intentionally.  There’s a brine vs marinade conversation that would be had, but I’ll leave that to the smaht kids 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • lousubcaplousubcap Posts: 16,778
    I'm lazy and dry brining is quite simple for me.  But for a few recipes I will go down the wet brine route so this post reads like a wimp answer.
    Of the two options, dry brine for the win.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SoCalTimSoCalTim Posts: 2,155
    I'm doing a Chuck Roast right now, I dry brined (Kosher salt) last night .. dry brining IS a win!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • EggcelsiorEggcelsior Posts: 14,013
    Depends on what you're brining.
  • jabamjabam Posts: 1,694
    I always wet brine turkeys, and sometimes whole chicken. But that’s just me 
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • Mattman3969Mattman3969 Posts: 8,056
    Depends on what I'm brining and how much time I have.  Wet brine in a vac for a hr or so work wonders on chicken 


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • bgebrentbgebrent Posts: 16,507
    Depends. I wet brine turkey, pork butts and on occasion poke chops. Dry brine others. 
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 3,006
    Technically, aren't we dry brining any time we put a dry rub ( that contains salt ) on hours before cooking ?
    Visalia, Ca
  • FockerFocker Posts: 8,287
    edited October 2017
    Preferences are....

    Equilibrium wet brining/pickle for curing.

    Injection brining/pumping fryers and turkeys. (speeding up the brining process and keeping the skin from getting waterlogged)

    Gradient brining pork chops, loin.

    Dry brining wings, butts, ribs, chicken parts.

    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • I saw a cooking show the other day and they did a leg of lamb and said they normally serve brisket and they had just finished a three day wet brine. 

    Ive done a turkey but injected everything else, and when I have brined its only been a day. Anyone else heard of a multi day brine for brisket instead of injection?
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • lousubcaplousubcap Posts: 16,778
    I have not wet brined brisket but seem to recall a couple of posts regarding that process.  I will wet age it for 1-2 weeks if I plan that far ahead.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TeefusTeefus Posts: 605
    I wet brine whole chickens, turkey, pork chops, and pork loin. Nothing fancy, just Kosher Salt and Brown Sugar in water for a few hours. I'll be brining the next Pork Butt I do too.
    Michiana, South of the border.
  • YukonRonYukonRon Posts: 12,264
    Wet brine Chicken, not dark meat sections, Turkey,  Pork Chops, loin and butts. Everything else is dry brine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • WoodyWoody Posts: 106
    I have wet brined chicken and pork with great success.
    Beef I tried once and did not like the results so never tried again.  Dry brine beef for me.
    Woody in Northville, MI
    Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
  • hondabbqhondabbq Posts: 1,945
    I dry brine my pork bellies for bacon but wet brine my pork loins for back bacon. So Yes.
  • fishlessmanfishlessman Posts: 23,020
    best frozen turkeys are the kosher empire birds, already rubbed with salt, not sure that constitutes dry brining but those birds are better than most
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