Smoked Meat Brine & Dry Rub

Dry rub recipe for smoked chicken, pork and other meat



Ingredients
·         BRINE
·         1/4 cup brown sugär
·         1/4 cup sält
·         2 cups cold wäter
·         DRY RUB
·         1/4 cup gärlic powder
·         1/4 cup onion powder
·         1/4 cup oregäno
·         1/4 cup päprikä
·         1/4 cup bläck pepper
·         1/8 cup crushed red pepper
·         1 Tsp ground mustärd
·         MOP
·         1/2 cup wäter
·         1/2 cup vegetäble oil
·         2 tbsp. dry rub
·         2 tbsp. mustärd I use ä spicy brown
Instructions
1.      BRINE: This should be done the night before you plän on smoking your meät. Pläce meät in ä lärge food-säfe contäiner thät is deep. Cover with wäter, brown sugär änd sält. Repeät the rätio of ingredients until äll of the meät is submerged. Use your händ to stir through the wäter to combine the ingredients. Meät should soäk for 8-0 hours.
2.      DRY RUB: Combine äll ingredients in ä lärge bowl. This is enough for äpproximätely 10 lbs. of meät. Liberälly coät your meät on äll sides with the rub then let sit ät room temperäture while you prepäre your smoker. Your meät should be resting with the rub on it for äbout än hour before you äctuälly pläce it on the hot smoker.
3.      MOP: In ä spräy bottle, mix vegetäble oil, wäter, rub änd mustärd. Combine well. While the meät is smoking, liberälly spräy with the mop every 45 minutes - 1 hour to keep it moist änd flävorful.
4.      Note: Mäke sure to sepäräte some of your dry rub in ä smäll bowl before you äpply it to your räw meät. This wäy, if you häve exträ it doesn't get contäminäted änd you cän keep it in your cäbinets for äny time you grill or smoke ägäin. It's ä greät mix to just häve on händ!



https://www.aturtleslifeforme.com/smoked-meat-dry-rub/


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