Dry brined in the fridge overnight then smoked with hickory at 250 until 120 internal. Rested then did a direct sear. I used kinders cowboy butter seasoning which was a bit salty but was happy the cook itself.
by leroybrown58
2 Comments
ayeoayeo
would you do it this way again or what? looks like it turned out great. how was the taste?
G_Whizz8
Mine came out salty as well. I dry brined overnight. By morning moat of the salt had dissolved and I brushed off what little was left. I seasoned with Kinders Steak Blend (has salt in it), and smoked until rare then seared until medium rare. I am not a dry brine savant. Are you supposed to rinse the meat after the dry brine? Or just avoid any salt in the rub?
2 Comments
would you do it this way again or what? looks like it turned out great. how was the taste?
Mine came out salty as well. I dry brined overnight. By morning moat of the salt had dissolved and I brushed off what little was left. I seasoned with Kinders Steak Blend (has salt in it), and smoked until rare then seared until medium rare. I am not a dry brine savant. Are you supposed to rinse the meat after the dry brine? Or just avoid any salt in the rub?