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Dry brined bird

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beteez
beteez Posts: 548
in EggHead Forum
Did a dry brined bird. .75t nacl/lb let sit at least 24 hours. Indirect 500 in cast iron 30 minutes each side.
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  • jcaspary
    jcaspary Posts: 1,479
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    Looks good, how did it taste?
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • JethroVA
    JethroVA Posts: 1,251
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    Jethro ain't the brightest so could you explain the purpose of a dry brine. I thought a wet brine introduced additional moisture. That's what Uncle Jed told me.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • jlsm
    jlsm Posts: 1,011
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    A dry brine of at least 24 hours accomplishes the same as a wet brine by drawing out moisture, which mixes with the salt and then gets reabsorbed. It's great for egg cooks because it doesn't leave the skin soggy as a wet brine, allowing the skin to crisp more. I always dry brine turkey, about a tablespoon of kosher salt per five pounds. Rub under the skin and inside the bird.

    I way prefer a dry brine. You just have to plan ahead.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    I exclusively dry brine. Never wet brine. Sometimes I find it takes a couple days for all the moisture to reabsorb
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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