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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Did anyone try the "Dry Brine" technique

FidelFidel Posts: 10,168
edited 1:15PM in EggHead Forum
I did, and it was terrific. I used a little more salt than the recipe called for. End product was not salty at all, had excellent skin, and a moist flavorful bird. I am quite impressed with this method and plan to try it with a chicken soon. The gravy was some of the best ever as well. I don't know if I just hit the jackpot with the bird I bought or if the method really works this well.

I know Whiz was doing some side-by-side testing to validate, but was wondering if anyone else tried it.
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