If I cut the salt in half in the brine and per chance the concentration of salt in the bird is higher.......wouldn't it pull salt out of the bird?
Originally Posted by dadsr4
Just cut the brine's salt in half and go for it. I cook roughly one every other month to cut up for the freezer and usually just rub the skin with sesame oil and herbs. Many people inject an enhanced bird with herbed butter but I've never tried that.
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