thirdeye
"The "possible myth" of too salty gets a lot of folks. It's a first impression thing, especially when you add a salty rub, or add a rub too soon. When excess salt remains on the outside (or near the surface of brined or some cured meats) that is what your tongue senses on the first bite, and it tells your brain that "this is too salty". It's hard to over ride the brain once something is locked in. This is why rinsing, and some refrigerated rest time is a good idea. The rinse removes excess surface salts from the brining process, and the rest time allows those internal liquids that are mobile to settle down and equalize within the meat. Some of my resting times are 40% - 50% of the brine time ( a chicken breast brined 2 hours will rest an hour, a turkey breast brined for 24 hours will rest overnight) So, a properly brined, rinsed and rested piece of meat is more agreeable to taking a rub than a freshly brined piece of meat right out of the bucket."
