Nothing special about this bird. It's just a regular ol' butterball that comes wet brined. I stuck one in our freezer when they were cheap at thanksgiving.
The way I was planning on doing this bird was to spatchcock, dry brine for a day, inject, finally some DB. Smoked on my PBC at 225 for an hour then up to 325-350 to finish the cook.
I've never had an over salty bird dry brining a factory pre brined bird but I know some say it's too salty so I guess results will vary.
Now I was happy with my plan until I saw the main ingredient of DB is of course salt. So now I am worried about over-salting.
I tasted the DB and it wasn't overly salty but I'm still worried that my regular dry brining and the using DB might be a problem. So I was considering just using DB to dry brine. So now I am in a quandary.
Should I just stick with the original plan, maybe dry brine as usual but use the salt sparingly or should I just dry brine with the DB?
I'd appreciate any thoughts on this.
TIA
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