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Question for the Dry Brine Experts

dstearn
dstearn Posts: 1,702
in EggHead Forum
When you apply Kosher salt to a Pork Butt does it continue to brine and penetrate the meat when it is cooking?
Reason is if I apply Kosher Salt a few hours before would that be enough time assuming the brining process continues for a few hours while it is on the smoker. 
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Comments

  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    This is a good question.  I’m no expert, but I think it would take a long time for the dry brine to work through a cut as large as that and I have heard some guys say that makes the pork more akin to ham.  I am a dry brine enthusiast, but I never bother to do it with butts.  I just season and go.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • lkapigian
    lkapigian Posts: 11,161
    48 hours on a cut that large, but yes salt will continue to seek equilibrium when cooking as @4TheGrillOfIt I just salt and go on butts …but I do inject phosphates
    Visalia, Ca @lkapigian
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