Originally Posted by landarc
John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?
Morton's coarse kosher. They have nice size pieces.
You only do the exposed meat, leaving skin/fat cap on.
The theory ( I think) behind using large chunks salt and covering exposed areas, is that you create a salt curtain which the smoke/heat must travel through, in addition to seasoning the bark.