Thanks, Kent. That means a lot.

great suggestion, would love to see that too!

yes please

This matches pretty closely with another chicken test I wanted to do. The best part is . . . I don't know the answer, but dry brining does help chicken too. But where does the extra time stop being worth it? I'll have to find out and share.

​@@GrillTopExperience what the... you really responded to my comment. Thank you, I never expected this. For the last year I freak the f.. out in my kitchen trying to cook juicy tender basic plain chicken breast with just salt. Every day I ask myself if I´m really that stupid to cook chicken breast. I´ve tried so many different versions of salting before, after, right before etc. and every time, even everything else is consistent, like the product from the same butcher, same oven etc. I get another result. Sometimes I think the cicken breast that I salt one hour before is juicer, the next day I think the one I salted after cooking is juicer. I also measured and documented almost 30 chicken breasts and calculated the weight loss from water etc. but I don´t get a definitve answer. I would really appreciate if you as professional can teach me how to make basic plain salted boneless skinless chicken breast juicy af! what temperature, when to salt etc. context: I have sever chronic gut issues and I eat chicken breast almost every day for the last 5 years... thats why I´m so angry. Thank you very much. I appreciate you

@@GrillTopExperience plesae share in that video how to properly rest chicken breast or steak. I meal prep a lot of chicken breast and I want to know if I should rest the chicken breast uncovered, covered, slightly covered and how long before I put it in my container. Thx

Thanks for the support. I've got questions and will keep sharing if people are interested in the answers.

Wow, thanks! I like doing experiments and sharing what I learned.

Thanks! Even if you only have a couple hours, it makes a difference.

A day is about as long as you would want to go and that works well for thicker cuts like brisket and pork butt. Thinner cuts and chicken don't benefit as much from a long dry brine.

Some people apply for 1000 jobs others smoke two cross rib roasts. We make the world a better place.

Meat that is already salted wouldn't benefit, but just about everything else would. You have to vary the time though. You wouldn't dry brine fish very long.

I would cover it with two grams of salt and put it in the fridge uncovered for at least four hours, but not more than 12. Then do a quick sear on the gas grill, turn the heat down and put it on the top rack until it's the temp you want. Pull it off, put a pat of butter on it and your favorite seasoning. It should be salty enough, so don't add much salt if any.

@@GrillTopExperience brilliant, thank you from Ireland 🇮🇪 I’ll let you know how I get on 👍🏼

Hi, worked great, happy house at dinner time 👍🏼 I was thinking of getting a hot plate, not a full griddle top for my BBQ, just a small one for smash burgers, egg maybe etc. What material would u recommend?

You can try it for yourself too!

Legend tells of a legendary pitmaster whose BBQ was the stuff of LEGEND! I'll let you know if I figure out who they were talking about.