dry brining vs wet brining for poultry

[jd]

what are your thoughts. thanks

[Foster Dahlet]

I have had lots of success wet brining....tried dry brining once and it was not as good for me....apparently a lot more time is needed to dry brine, which is where I went wrong.  Factor in the extra time if you haven't done it before. 

[toolhead]

dry brine..
not sure about chicken..but for pickling some vegetables.. dry brining is faster and requires a lot less salt..

anytime wet brining was tried for pickling vegetables.. it never salted correctly..

[Darko]

For poultry, wet brine. It's pretty much fool proof, and it's difficult to over do it.

[soobaerodude]

Serious Eats recommends dry-brining for poultry
http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html#dryorwet

[iCARRY]

I always wet brine my poultry.


Sent from my iPhone using Tapatalk

[Filibuster]

   Dry brine with injection A#1.

Sent from my SM-J700P using Weber Kettle Club mobile app

[HoosierKettle]

Does anyone inject then rotisserie?  I was thinking about doing that but wasn't sure if it would all run out as it spun


Sent from my iPhone using Weber Kettle Club mobile app

[iCARRY]

Does anyone inject then rotisserie?  I was thinking about doing that but wasn't sure if it would all run out as it spun


Sent from my iPhone using Weber Kettle Club mobile app

Always inject a chicken that I rotisserie. Usually use creole butter.


Sent from my iPhone using Tapatalk

[dazzo]

I don't brine, I'm too impatient. I inject a mixture of butter,  Bells seasoning  and seasoned salt. Left over goes under the skin. Comes out great.


Sent from my Rotary Phone via 14.4kb/s

[HoosierKettle]

I'm afraid to try brine or inject. The turkey I did Sunday was so good I couldn't believe it and I didn't do anything but oil and season and placed a piece of apple and hickory on the coals. I would like to try a Cajun injection.  Rotisserie solved the dark meat blues for me.  Legs and thighs were well done and great while breast was juicy. Turkey wings were the best part.


Sent from my iPhone using Weber Kettle Club mobile app

[toolhead]

no injections..just salt .. season etc..

[Groovinn]

I use the vacuum sealer for marinading. Can get 4 hours of fridge time in about 30 minutes vacuum time. I guess it might be the same for brining.

[kettlebb]

No injecting, brining, marinades or anything. Yard birds get spatchcocked, seasoned, and put on indirect with the vents wide open. We haven't had dry chicken, ever. I'd only consider a brine if it was wild game.


Sent from my iPhone using Tapatalk

[jd]

Just wanted to say thanks for everyone's thoughts appreciate it.