Do we think you should salt meat (especially larger cuts) in advance - YES! I like to salt mine days in advance, but even salting it overnight (or even just 1 hour early) can yield exceptional results. If you don't have at least an hour though, don't bother - as the moisture won't have time to reabsorb with the salt.
Salting meat separately and in advance, a process known as dry brining, has several benefits:
Enhanced Flavor: Salt helps to enhance the natural flavors of the meat by drawing out moisture, concentrating the taste, and breaking down certain proteins. This results in a more flavorful end product.
Improved Texture: Salting in advance can lead to a more tender and juicy texture. The salt helps to break down muscle fibers, resulting in meat that is easier to chew and has a more pleasing mouthfeel.
Better Seasoning: Salting in advance allows the salt to penetrate deeper into the meat, ensuring that it is evenly seasoned throughout rather than just on the surface.
Moisture Retention: Contrary to the belief that salt draws out moisture, when salted in advance, the meat initially releases moisture, but then reabsorbs it along with the salt, resulting in improved moisture retention during cooking.
Time Efficiency: Pre-salting allows the meat to be seasoned well ahead of cooking, saving time during meal preparation and ensuring a more evenly seasoned final dish.
Overall, salting meat separately and in advance is a simple yet effective technique to improve flavor, texture, and overall quality of the cooked meat.
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Brock
Co-Founder, Grill Sergeant
Recipe - Mema's Baked Beans:
3 - 28 oz cans Bush's original or vegetarian Baked Beans (or your favorite canned baked beans)
2 Medium Yellow Onion, Cut into a very large chop (1/4"-1/2" pieces)
12 to 14 oz brown sugar (She would have done 24 ounces, so let your tastebuds guide you)
2 14oz can stewed (or diced) tomatoes
24 oz bacon cut into large pieces (cut a standard piece of bacon into 3 or 4 pieces). I prefer a good applewood or hickory-smoked bacon as it adds a richness to the dish. Hemplers bacon ends and pieces are a great choice as well!
1 T fresh Black pepper
2 t cinnamon
1T Molasses
2t Liquid Smoke (Hickory)
It's the quintessential BBQ cut - just ask anyone from Texas.
Now there are a million ways to go about making a great brisket - from seasoning, to, injecting, to temperature, to time, to wood type, to smoker type, to wrapped vs unwrapped and if wrapped what is it wrapped in, and so much more - one thing is for sure - good brisket is more than just good!
Today, however, we're talking about one thing - to wrap or not to wrap. To me, there are very few pitmasters that know brisket better than Aaron Franklin. He is something of a living legend when it comes to Texas BBQ, and he has put out a great video on just this very thing. So, I leave it for you to decide, oh master of all things grilling. Here it is, for your viewing pleasure . . .
https://www.youtube.com/watch?v=lnRRDSYgdmw&t=17s
Like the image? That's a Brisket I did on my smoker at 225 for about 13 hours after injecting first with a Grill Sergeant Flavor Injector, supplementing the smoke with a Grill Sergeant Smoke Grenade and wrapped in foil at about 165 until it hit 203. . .
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