Tried a 24-hour dry brine on a pork shoulder before smoking it

I saw a post from a guy in Kansas City about leaving a pork butt uncovered in the fridge with just salt for a full day before smoking. The bark it formed on my Traeger was insane, way darker and crispier than my usual 4-hour prep. I learned that extra time really pulls moisture from the surface, which is key for that texture. Anyone else mess with extended dry brines on different cuts?

2 comments

2 Comments

jadew638d ago

That bark sounds amazing. I've done overnight on ribs but never a full day on pork shoulder. Did you notice any change in the meat's flavor beyond the texture?

grace_white8d ago

Wait, did you say you do ribs overnight?