First time dry brining and can't believe the result!! 18lb 285-300° for 5.5hrs. Kinders brand 72hr dry brine, lightly rinsed and heavily buttered under the skin prior to smoke. Then basted with a compound butter mix while smoking.
by jimmyJam206
3 Comments
gintoddic
100% agree. First time dry brining this year and flavor and texture of the white meat is waaay better. Wet brine dilutes the flavor and I think just makes everything more rubbery. Skin is basically impossible to crisp unless you have really high heat on it.
bureaucranaut
Is it just me or does the first pic feel weirdly NSFW lol
3 Comments
100% agree. First time dry brining this year and flavor and texture of the white meat is waaay better. Wet brine dilutes the flavor and I think just
makes everything more rubbery. Skin is basically impossible to crisp unless you have really high heat on it.
Is it just me or does the first pic feel weirdly NSFW lol
Dry brining is a gamechanger