Quote:
Originally Posted by Fire Me Boy!
Do a dry brine a couple days before hand. Salt it well and let it sit. The salt will get back into the meat and season it, but will also help it retain moisture.
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I won’t be able to dry brine it as I’m smoking it tomorrow early morning. I was going to inject it with the beef broth and rub this evening. Season the outside and let it sit 5-6 hours before putting it on the smoker. I should’ve done all that this morning but wasn’t thinking about it.
I’m going to wrap it at some point. I’m not really sure when. Maybe when it hits 160? I saw a guy put a pan of water inside his smoker to help it with retaining moisture as well.
You think it’d take around 10 hrs to cook 10.5lbs?