Hermitage1

[fuzzydaddy]

Welcome aboard!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[JCBBQ]

Welcome from NJ! I haven't tried this yet but it makes sense. Injecting the brine instead of soaking it. Keeps the skin dry for better crispy skin. You can learn more here: https://www.chefsteps.com/activities/brining-poultry

[Danjohnston949]

@Hermitage 1 Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Now for Dry Brining Chicken, I typically do with Kosher Salt & Granulated Garlic Powder, Onion Powder and Rest Grind Black Pepper at least overnight but More Typically We Buy the Large Packages of the Legs and Thighs (Can't Afford Wings ❓) Brine them and Repack Mixed Legs & Thighs and FREEZE for later! Works Great!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan