Dry rub vs brine?

[catman529]

Going to smoke a whole gobbler and have an issue with space in the refrigerator.

I'm going to keep spices very simple anyways, so I'm thinking of rubbing salt and pepper under the skin and let it sit for a couple days, rather than dunking the whole bird in a 5 gallon bucket of brine? Will this work? I'm assuming the salt will permeate thru all the meat over a couple of days. I have the whole plucked/gutted bird between two bags of ice in a big cooler and drain the water regularly to keep it dry. Will it work if I rub spices under the skin and put it back in ice bags for a couple days?


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[catman529]

Cool deal. Will rub it up today and smoke it on Monday


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[AT Hiker]

I brined and smoked a whole bird last weekend. Simple brine of 1 cup kosher salt, 1/2 brown sugar and enough water in a 5 gallon bucket to submerge the turkey. Smoked low and slow for 6 hours then in a 350 oven for 30 mind to bring internal temp up to 165.

By far the best turkey I have ever eaten.

Not sure how a dry brine would work, almost defeats the theory behind brining. Lets us know how it turns out.


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[catman529]

It's rubbed up, patted dry, put in a plastic bag and threw back on the ice, and put another fresh bag of ice on top. I will keep the water drained and add ice as needed until Monday. Sucks not having the beer/meat fridge like last year, but at least I got a good cooler.


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[TraumaSlave]

My understanding is that brining is for maintaining moisture. I have yet to brine anything in my electric. I did put a dish of something or other in a pan with pork butt. Did a turkey breast, chest cavity, last week. No pan of water, wine or juice, just straight in the smoker. People @ work are still talking about it and how moist it was. My worry is too much salt using brine. I like dry rubs of my own concoction for which ever meat. Turkey screams for sage, onion powder, a little garlic powder, and some salt and pepper.