Anyone do the Salted (dry brine)?


 
I did the dry brine. I salted it about 22 hours before I cooked it. It was my first turkey on my WSM, but it was very juicy and everyone seemed to enjoy it.
 
I have done 3 turkey's and some chicken using Harry Soo's Slap yo Daddy basic rub and Tang as the brine. I let the birds set in the refrigerator at least 24 hours with the rub and tang, uncovered. All have turned out great, juicy, tender, great color.
 
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