I saw a few guys on YouTube saying you should dry brine your chuck roast (poor man's brisket) overnight before smoking the next day. It's supposed to add quite a bit of flavor. I'm smoking two tomorrow and just wondering if any of y'all do this and whether or not it makes much difference.

normaleagle05 said:

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I've never hurt anything I was cooking by dry brining it first.

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Exactly this.

I try to do this with pork butts. You can never get enough seasoning on pulled pork. Chuck shouldn't be much different. Although beef is a different profile.

I trim and season with whatever rub. Wrap in plastic and let sit in the outdoor fridge. Pull out a couple hours before so it can come to room temp and hit it again with rub before putting on.

Every big bbq guy from Franklin on down seems to put a rub on and let sit overnight.

Works really well on steaks too. Just salt. 4-6 hours or overnight.

I'm doing this right now but a little different than my usual method. I normally put the pork in ziplocs with rub overnight.

All 4 butts are too big (that's what someone said?) for a gallon ziploc so I just have them semi open air in a big roasting pan in the garage fridge. I'm curious if it'll come out any different tonight/tomorrow.