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Old 11-21-2013, 11:13 AM   #261
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by Goyo626 View Post
Im thinking of dry brining a turkey. My question is once it has been brined for a couple of days then rinsed and allowed to dry in the fridge, do I put a normal amount of rub on/under the skin? go light on the rub? Or reduce the salt in the rub recipe?
I've not dry brined before, but I've always wanted to try it.

Here's a thread with a link to an article about dry brining that brother leanza put up a few years ago. In this thread seasoning is discussed. They actually suggest just putting herbs or rub WITH the salt during the dry brine process:
Big JT's Smokin' BBQ Competition Team

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
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