Since joining AR I have been a passionate advocate of dry brining, chicken, pork, and beef.
Recently I’ve gotten a little lazy on chicken and just salt and season right before putting it on the kettle or PBC.
To be honest if I take them off when the breast reaches 165 I don’t notice any difference.
I just wonder other’s thoughts on dry brining chicken.
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Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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I think it matters much less in meat that you're eating the whole thickness of in a single bite- chicken, steak, chops, etc, or meat you're not taking too high like steaks. I don't make it a point to dry brine chicken too early, maybe an hour prior.
Chicken pieces I just put salt and rub on before cooking, with whole chicken I dry brine for 1 or 2 hours (preferred) or wet brine the night before (PIA I find takes up too much room in fridge)
I dry brine my chicken, beef and pork. I definitely notice a difference on beef. But that being said, I like to dry brine so that I can use as much seasoning (without salt) as I want. If I’m using a seasoning with salt, then obviously I have to judge how much seasoning to use.
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