the first time i read through this thread when it got bumped for this year, i (after a couple of sidetracks on some of the links) ended up on a site that had a pros & cons of wet brining and dry brining. anyone have the site handy? i cant find it now.
Take lots of naps now. You'll wish you had later.
Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.