Dry brining

[fluffy]

Good day - been a bit since I last posted and hope that I am in the correct arena for my dry brining question(s)
Brisket --- I am about to attempt to dry brine a large packer (appx. 20 lbs.). I have a general idea of the amount of kosher salt to sprinkle per pound, but I am uncertain if I should put the same amount of salt on the fat side. My concern is that the salt won't penetrate the fat and will result in a very under salted brisket.
So do you sprinkle salt evenly across the brisket on both sides or should you concentrate the dry brining on the meat side.
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Poultry -- as I was typing the above question, thought I may as well ask the same about poultry -- do you sprinkle the salt over the fat skin or is it better to try and get below the skin with the salt when dry-brining? I have never worried too much about it with poultry and just sprinkle it over the skin -- but now wonder if there is a better way.
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Any advice, suggestion, comments or wisdom will be appreciated.
Thanks

[UncleSpike]

Brisket - I sprinkle salt evenly over the whole thing. Sometimes aim for a bit less on the thin side.

Chicken - Salt will pull through the skin. Just my experience...

[Huskee]

This

[smokin fool]

I try to trim a lot of the fat off the fat side when I do brisket, not all but in some places I do get down to the meat so I dry rub both sides of my briskets.
What's a few more grams of salt and cracked pepper in the grand scheme of things.
And don't forget to do the sides too.
Turkey I wet brine with my version of snake oil.
Chicken I'll dry rub for the day before cooking just on the skin.

[hoovarmin]

With Chicken my preferred method is to get it under the skin, but you don't have to if you get the salt on there 24 hours prior to cooking it.

[Huskee]

I agree with UncleSpike on brisket. I trim the fat cap side to ~1/2" (some say 1/4" but personally I like it a bit thicker, esepcially on the flat side).

From Meathead's Dry Brining article:

"For chicken and turkey
Surprisingly, the AmazingRibs.com science advisor Prof. Greg Blonder has proven that salt penetrates chicken and turkey skin (I am doubtful about duck and goose since there is such a thick layer of fat under them). So go ahead and sprinkle salt right on the skin. It will help make the skin crispy. Breasts need more than thighs because they are thicker. 1/2 teaspoon of kosher salt per pound, refrigerate for two to four hours minimum. Overnight is fine."

Sometimes if the chicken/turkey skin is dry it's hard to get salt to stick it just wants to bounce off, so I will wet it down with water. I will also put some seaosning (herbs) under the skin too in case someone pulls the skin off & tosses it they still get some seasoned meat.