dry brine

I've been charged with preparing two turkeys for a large family gathering. I usually spatchcock and cook on my 18" DIY WSM (18" kettle with a Cajun Bandit stacker) at ~350 with no smoke wood. In the past, some have registered a dislike for this "smoked" turkey (there's not that much smoke...

What's everyone's opinion on dry brining? AmazingRibs.com's The Science of Rubs seems to be an advocate of it. When one does dry brine, do you eliminate any/all salt from your rub?

Greetings! Well, I recently cooked brisket for the first time. Costco had some nice looking brisket flats for a reasonable price, so I picked one up. Overall, it was pretty good, but did not turn out quite as I had hoped. Texture was OK, and flavor was good but not great. Bark was just...