How do you dry brine chicken breast?
Online Answer
Using fresh breasts, I rubbed one with plain yogurt and refrigerated it for an hour, I wet-brined one in 2 teaspoons of salt and 2 cups of water for 30 minutes, and I dry-brined one, simply sprinkling both sides of a breast with 1 teaspoon of salt and refrigerating it, uncovered, for 30 minutes.
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So here's where the science comes in… Myoglobin is a protein stored in muscle, which when mixed with water (brine) takes on a pink appearance. ... As we smoke our chicken at a lower temperature for a much longer period of time, the myoglobin doesn't fully break down.
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