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adding salt to shoulder

Dry Brine

Top Geek
Salt works best when it has time to work on the meat. Salt gets pulled in and water gets pulled out, giving you a great canvas to work on. You’ll rub the meat with the salt and white sugar first, then let it rest overnight in the fridge. When you’re ready to cook, rub on the brown sugar and spices. The meat should be damp from the water that the salt extracted, so the rub should stick well.
Prep Time 10 mins
Cook Time 0 mins
Brine Time 8 hrs
Total Time 8 hrs 10 mins
Course Side Dish
Cuisine American
Servings 1 pork butt/shoulder
Calories 180 kcal


  • Plastic wrap
  • Baking dish


  • 2 tbsp Kosher salt
  • 2 tbsp White sugar
  • 2 tbsp Brown sugar


  • Mix 2 tablespoons kosher salt and 2 tablespoons white sugar in a small bowl. Rub the mixture all over the surface of your pork so it’s completely covered. Wrap tightly in plastic wrap and place in a baking dish or other vessel to catch the drips.
  • Refrigerate pork butt overnight.
  • Remove and discard plastic wrap. Let rest at room temperature while you prepare the spice rub. Mix 2 tablespoons brown sugar with one of the spice mixtures in a small bowl. Rub spice rub all over the pork butt.
Keyword dry brine