Meathead's Amazing Smoked Red Meat Seasoning and Dry Brine

2021 Barbeque Hall of Fame Inductee Meathead's Amazing Smoked Red Meat Seasoning and Dry Brine is a variation of his famous Cow Crust recipe, taking your beef to the next level! Directions: Sprinkle one tablespoon per pound of meat two hours or more before cooking to allow the salt to ionize and become a brine to enhance flavor and juiciness while building a crusty "bark" on the surface.