Keep in mind that both dry brining and wet brining provide great results. Where they can differ is in the flavor.
I prefer to wet brine my chicken, but that is because of the brine I select to use.
Keep in mind that:
When dry brining, you are denaturing the proteins, so there is less moisture lost during cooking.
When wet brining you are adding approximately 10% more water. Just like dry brining you are denaturing the proteins, so there is less moisture lost during cooking, but you are starting with about 10% more. However, if you have a bland brine, the chicken can have a dull flavor. Make sure you add aromatics and spices to a wet brine.
Marinades will barely penetrate and will add flavor on the outer surfaces, but will not add additional liquid to the inner cells of the meat.
If you are looking for something different try Dr. Baker's Cornell Chicken. While this will add tons of moisture and the skin will crisp like rice paper, you will still need to add some additional flavors. A must to brine for 24 hours.
Cornell Chicken is one of my favorites... But a must to brine for 24 hours for best results.
Recipe for Cornell Chicken Barbecue Sauce (enough for 10 halves):
http://yates.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce (Roadside Chicken).
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 to 1 teaspoon black pepper per taste
1 egg
In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, and bright yellow, for about 2 minutes. Now whisk in the vinegar, salt, seasoning, and pepper.
Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. The recipe can be varied to suit individual tastes. Cover with mixture and store in the refrigerator for 24 hours. This will help make the skin crispy. Turn the bag every few hours or so, so that all surfaces get well coated.
Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, then rotate the chickens every 20 minutes so they cook evenly.
Cook about 60 to 90 minutes until the internal temperature of each part is 150°F and stop basting. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down. Remove the lid, and crisp the skin without burning it for 10 to 15 minutes. turn and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since it contains raw egg. When the skin is crisp and the internal temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken's safety by the color of the juices! I strongly recommend you use a fast read digital thermometers like a thermapen to make sure your poultry is cooked properly for taste and safety.
I prefer the original recipe as listed above, but other ingredients may be add if desired (suggestions listed below).....
2 TBS worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 teaspoon white pepper per taste
1/2 tsp ground celery seed
.....
One of the classes I teach to the culinary arts students is the art of brining. They experiment with both homemade wet and dry brines, as well as some commercial wet and dry brines. All I can say is to experiment and see which method you like best.
http://www.bbq-brethren.com/forum/showpost.php?p=3910964&postcount=1
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