Alessi Sea Salt

buzd504

Is anyone familiar with Alessi?  I got a couple of boxes when the store was out of Morton's, and this stuff is much coarser than the blue box stuff.  I'm putting on a brisket in the morning, and the rub is a much different texture (the salt is much rockier and bigger pieces) than usual.

Thoughts or experiences?  @NPHuskerFL mentioned that he uses it in a thread from long ago so maybe some thoughts there?

bgebrent

It’s still just NaCl.  Disperse per usual, accounting for coarseness.  You could further crush (in baggie with mallet) for better consistency.  What tine is dinner brother?

buzd504

6PM, don't be late. 

nolaegghead

courser salt is time-release salt.   finer it is the faster it dissolves and washes away.  Think road salt.

buzd504

nolaegghead said:

courser salt is time-release salt.   finer it is the faster it dissolves and washes away.  Think road salt.

That's what I'm afraid of.  What's the net effect on the bark?  I'm hoping the "edges" of the salt pieces smooth out so my bark isn't crunchy, like a salted road.

GrillSgt

Use Kosher salt. 

buzd504

GrillSgt said:

Use Kosher salt. 

It is Kosher.

hoosier_egger

That's why I buy this 9lbs at a time. I'm picky about salt 

Diamond Crystal Pure and Natural Kosher Salt, 48oz (Pack of 3) https://www.amazon.com/dp/B00I8V8PPK/ref=cm_sw_r_cp_apa_i_-2SjCbYRRDBQG

bgebrent

The moisture in the egg should break down the crystals.  

lousubcap

Only thing I will offer is that if you think you are adding too much salt based on the crystals and your prior experience, then you probably are. I always err on the short side with salt.  FWIW-

As above, rubber mallet for the win. 

buzd504

Well the brisket is on at a cool egg temp of 180, and I'm feeling better about the rub (I read somewhere that "rub" doesn't mean you rub it into the meat - I say that's bullsh!t).  Even the dampness from the meat softened up the salt a bit.

Out of the bag:



Trimmed and rubbed:



And on the egg:

hoosier_egger

Standing by 

NPHuskerFL

I liked it's texture and the coarseness was a nice compliment when going full-on pretentious presentation with steaks etc.
I still use it or just extra coarse kosher salt.  For presentation I like Fleur de Sel.

buzd504

172 and rolling at 250.