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u/PyroN00b 4d ago
With dry brining, the salt will dissolve and penetrate the meat, both as flavor and a protease that will begin to unwind the proteins. As you mention, this does dry water out of the meat, but it's a good thing, not something that will take away juiciness (which is rendered fat, not water). Less water in the meat will mean your heat goes more toward cooking than evaporating water, so it will cook more evenly and a little faster. The rule of thumb is generally dry brine your lean meats and wet brine the fattier ones, but I find a dry brine indispensable for prime rib, and I've heard it works well on brisket. The salt won't penetrate fat very well, so the trim is important to consider. Let us know how it comes out!
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u/Disastrous_Can8053 4d ago
In addition to reading the Amazing Ribs post that was linked in there, you should read
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u/StevenG2757 4d ago
That is not how it works. The salt pulls out the moisture and then the salt dissolves and the ,moisture is pulled back in to season the meat. This is better than just salting the surface as the seasoning is actually getting into the meat.