Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Does salt remove all the moisture?
From: Sam Doughty
Subject: Salt Before Barbecuing
Would it be better to leave out the salt in dry rubs and basting sauces when barbecuing for moisture retention?
Very thoughtful question.
When grilling (broiling) I never salt before cooking because I do not want the salt to begin to leach out the moisture and become tough. So, why would I do it when barbecuing?
When barbecuing we expect to impregnate the meat with flavors and during the process, we expect the meat to lose about 30% of its moisture. The meat will become tender because the long cooking period will allow the connective tissues (collegens) to break down. Salt activates the transmission, by osmosis, of the flavors of the rubs and seasonings into the meat.
Thanks for the question,