No more dry brine yard bird

[Fire Art]

I have decided that I like chicken that hasn’t been dry brined for more then a hour but beef and pork 24 hrs is always good

[Jerod Broussard]

I'm just the opposite. Nothing but time and salt, especially for breast meat.

[Fire Art]

Don’t eat breast very often theigh man

[HouseHomey]

Hummm... I’ll bite. Why? Your decision interests me very much as a professional. Is this just for grilled or smoked chicken? How about oven or grill with no smoke and just coal?

what part of the chicken?

very interesting.

[Fire Art]

It’s a texture thing I Don’t eat breast very often mostly theighs

[FireMan]

Yeah, what’s the deal?
Coming from a non-professional, just one who went from wet to dry & prefers overnight.

[Fire Art]

One hr seems to be good for me

[JoeSousa]

I don't care for wet brining poultry. I think it gives the meat a ham like texture. But have never had that dry brining.

[Fire Art]

I believe dry brineing also makes ham texture and I don’t like ham either

[texastweeter]

I short dry brine when grilling, and long dry brine when smoking. Smoking takes long enough to dry poultry out.

[Fire Art]

That’s probably it I’ve been cooking 325 to 350

[texastweeter]

Fire Art try slathering with mayo as your binder on poultry. Go pretty thick. Works well with grilled fish too. Brings some salt into play so lighten it a bit.