Finishing salt

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Finishing salt

Postby Up_In_Smoke » Sun Feb 10, 2019 11:56 am

Does anyone use finishing salts on brisket or ribs for their turn in boxes?
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Re: Finishing salt

Postby limey » Sun Feb 10, 2019 12:07 pm

I give a light dusting of some rub that is finely grinded.
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Re: Finishing salt

Postby allenayres » Mon Aug 05, 2019 6:23 pm

There's so much salt in every other step of the way I'd be concerned with it being too salty. Have you tried any "turn-in adjacent" pieces with the finishing salt on it? I tried some of mine from this past weekend and it seemed too salty to me. The judges seemed to like it but they get such a small piece you never know.
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Re: Finishing salt

Postby js-tx » Wed Aug 07, 2019 8:25 am

Assuming you nailed your primary flavors, tenderness etc.. a little extra salt can provide a pop of flavor that stands out.. especially on FT or bigger comps. I like to use a little popcorn salt, it's extra fine and doesn't really make the entry too salty IMO.. experiment at home first! :laughing7:
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Re: Finishing salt

Postby Big Ed » Sun Sep 08, 2019 5:18 am

I try my brisket that I'm turning in, If it needs a POP I'll add a little salt to it.
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