Dry Brining.

[BobbyG]

Im doing a dry brine for a beer can chicken, I salted it up and wrapped in plastic wrap as the recipe says, they want it for 2 hrs, but I misread and thought it said 4, will my chicken be dry af?

 

[Timothy F. Lewis]

I’d tend to doubt it, hey, it’s a beer can method, which is supposed to keep things moist, you should be fine.
I’m not sold on beer can method, but, I will be interested in the results.

 

[BobbyG]

I’d tend to doubt it, hey, it’s a beer can method, which is supposed to keep things moist, you should be fine.
I’m not sold on beer can method, but, I will be interested in the results.

I use the poultry roaster, not actual beer. It seems to work so much better

 

[Samuel]

Yes, Please post your outcome.

 

[Dave in KC]

You should be fine. I have dry brined overnight, w/o any wrap at all before.

 

[Timothy F. Lewis]

I use the poultry roaster, not actual beer. It seems to work so much better

But, the method is the same.

 

[BobbyG]

But, the method is the same.

YES!

 

[BobbyG]

You should be fine. I have dry brined overnight, w/o any wrap at all before.

wrap makes it accelerate though right?? Or no?

 

[Joe Zoots]

All else fails just go get some Chic-fil-a and drink the rest of the beer

 

[Lynn Dollar]

I've always heard that the longer the dri brine, the better. Can't back that up with experience, however.

 

[BobbyG]

Ready for the grill!! Waiting for it to start smoking

 

[BobbyG]

Workin!!

 

[BobbyG]

Perfection

 

[BobbyG]

Mmmmm

 

[Timothy F. Lewis]

There you go! Looks dandy!

 

[BobbyG]

There you go! Looks dandy!

It def was!!

 

[Timothy F. Lewis]

Proper grilling/smoking/cooking techniques will always prove better result. You thought through what was going on and what the concern was. Something I have learned from professionals over the years is a very simple fact (fact, not supposition) that every piece of product is different and learning to see, feel, smell the difference, is a skill which is constantly developing. Treat them all individually and pay attention to how the cook develops.

 

[Bruce]

I dry brine all my chickens and turkeys that I do on my Genesis 1000. Much easier than wet bringing. I always do it over night, but I have read that you can get similar results in just a couple hours. I thought likewise, that you can't really over due it on time and the poultry will only absorb a certain amount before it starts to reject it.