Quote:
Originally Posted by PUNKem733
then I dry brine for two days uncovered to get the skin super dry.
|
IMHO this is a mistake.
For the brine period (2-3 hours per pound for dry brine), you want to keep all the moisture that the salt pulls out of the bird, close to the skin so it gets pulled back in.
Try wrapping tightly in plastic wrap for brine period and then air dry for a few hours (this is plenty of time to dry skin) before smoking
You will find you get a significantly juicer (20% based on our tests) product keeping it wrapped tight during the brine.
