Dry Brine, Done Right: How Much Salt and For How Long
A reliable dry brine is about 0.5% of the meat's weight in salt (roughly 2-2.5 grams of kosher salt per pound), applied and then rested uncovered in the fridge: a few hours for chicken pieces, overnight for a whole bird or roast, and up to 1-2 days for turkey or large cuts. Salt brands differ by volume, so weigh it.
Dry brining, salting meat ahead and letting it rest, gives you seasoned-through, juicier meat with better browning and crispier poultry skin, with none of the hassle of a wet brine bucket. The whole technique comes down to two questions: how much salt, and how long.
How much salt: weigh it
The reliable way to dry brine is by weight, not teaspoons, because salt brands have wildly different crystal sizes. A tablespoon of Morton kosher salt weighs almost double a tablespoon of Diamond Crystal. A solid starting point:
- 0.5% of the meat's weight in salt for a balanced, everyday brine (about 2-2.5 g per pound).
- Up to 0.75-1% if you like things well-seasoned or for very thick cuts.
The Dry Brine Salt Calculator does this for you: enter the meat weight and your salt brand and it gives you grams plus an approximate teaspoon equivalent for Diamond Crystal, Morton, or table salt.
How long: by cut
| Cut | Dry brine time |
|---|---|
| Chicken pieces, steaks, chops | 1-12 hours (even 45 min helps) |
| Whole chicken | 12-24 hours |
| Pork roast / large roast | 12-24 hours |
| Turkey (whole) | 24-48 hours |
| Brisket / pork butt | Overnight is plenty (rub usually does double duty) |
Rest it uncovered on a rack in the fridge if you can. The drying effect is exactly what gives poultry that crisp, rendered skin.
How it works
Salt first draws moisture out, dissolving into a concentrated brine on the surface, then that seasoned moisture is reabsorbed, carrying salt deep into the meat. Along the way salt restructures proteins so they hold more water during cooking. The result is meat seasoned all the way through that loses less moisture on the smoker.
Dry vs wet brine
- Dry brine: easier, no equipment, concentrates flavor, crisps skin, does not dilute. Best for most BBQ.
- Wet brine: can add the most moisture insurance for very lean cuts, but takes space, can make skin soggy, and slightly dilutes flavor.
For smoked poultry specifically, dry brining is usually the better choice because of the skin. Log your salt percentage and timing in your cook log and adjust to your taste over a few cooks.
Salt amounts are a starting point for flavor; always cook meat to its USDA safe minimum temperature regardless of brining. See the doneness chart.
Frequently asked questions
How much salt do I use to dry brine?
About 0.5% of the meat's weight in salt is a reliable starting point, roughly 2-2.5 grams of kosher salt per pound. Weigh it, since salt brands differ a lot by volume.
How long should you dry brine a turkey?
24 to 48 hours for a whole turkey, uncovered in the fridge, gives well-seasoned meat and crisp skin. Whole chicken needs 12-24 hours.
Is dry brining better than wet brining?
For most BBQ, especially poultry, dry brining is easier, crisps the skin better, and concentrates rather than dilutes flavor. Wet brining can add slightly more moisture to very lean cuts but needs space and can soften skin.