Dry or Wet Brine Chicken: An Ultimate Taste Test

How much better is wet brining compared to dry brining? Is it worth the insane amounts of salt, time and fridge space – or is a dry brine just as good? Let's find out!

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Over the last few months, I've run a few tests on brining methods to see what tastes best and creates the crispiest skin on chicken. While I found brining helped I hadn't tested whether there was a noticeable difference between wet and dry brining, so I put an end to that!

*Question*
_What experiment would you like us to run next on the channel?_

*Equipment I use in this video:*

About BBQ Experiments
Hey 👋 I'm Marcus and each week I run an experiment testing something BBQ-related to help you level up your BBQ knowledge. From busting BBQ myths and using my background in data science to decipher optimal ways to hit the juicy, tender and flavourful trifecta, this show is unapologetically for the nerds of BBQ.

This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money). Some of the links in the description may contain affiliate links, which means if you buy something we receive a commission which helps fund my butcher's mortgage.

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[propheteyebert]

Still waiting for the taste test on the copper sulfate chicken. =)

[robelbelay]

Great science twist with copper sulfate, much appreciated

[bogdanzorici]

Really enjoy your experiments! Have you thought about weighing the meat pre prine, after brine and after cook?

Also, are you on instagram too?

[EdgeMan]

Good tests! It's all down to preference and the style you want to cook it. I wet brine my chicken so it's more moist but I cook mine in the airfryer usually.

[brooker_]

So would you say that the dry brine chicken had a higher sodium content?

[darrenclarke]

Looks to me like the best way is to wet brine, removing the skin but dry brine the skin still and put back on the chicken for cooking...thoughts?

[Travers_P]

Enjoyed this one! Would also enjoy one where you test dry brining at different times prior to the cook. 1 hr before, 4 hours, 8 hours 12 hours, 24 hours etc