Beef Sirloin Tip Roast Dry Brine Question

[TheKevman]

I have a two pound beef sirloin tip roast that I'll be smoking on the Kettle tomorrow afternoon. Do you guys recommend dry brining it overnight? And if I dry brine it, should I dry brine it in salt only? Or an entire rub? I've got a few rub recipes I've found online that I'm considering, though I have an open mind. Thanks!

[cigarman20]

I like to dry brine overnight using 1/2 tsp Kosher salt per pound. I add the rub or seasoning just before throwing on the grill.


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[TheKevman]

Thanks, @cigarman20! Follow-up question: After dry brining it overnight, when you put the seasoning on, does the seasoning have additional salt on it as well? Or is it salt-free?

[cigarman20]

No additional salt.  Check out amazingribs.com, Cow crust, for a nicely seasoned rub mix.


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[TheKevman]

Thanks again! I made the Cow Crust rub and it's on the Kettle now.


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[TheKevman]

The finished product.


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[bbqking01]

Very nice!


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[cigarman20]

Looks great!


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[JEBIV]

Beautiful

[jhagestad]

Look at that color! THAT is a thing of beauty!