Dry brine 48hrs. Just salt. Simple and delicious.
by winetequiladiscgolf
Dry brine 48hrs. Just salt. Simple and delicious.
by winetequiladiscgolf
6 Comments
Looks good! Dry brine chuck is my go-to these days. I like to smoke them to 120-125 f. and then a quick sear.
Is it tender?
That would be good to make some carne asada tacos with!🌮🌮🌮
Excellent job! Love it
Looks great.
If reducing the grey band matters to you dry brining for less time will help.
marvelous