Googled Dry Brine, very cool, going to try the dry brine method and see how that works next time.
Question though, the wings and drumstick ends ended up getting charred a bit because they ended up too close to the barrel I guess. I'm wondering if I should try wrapping them in foil for at least part of the cooking? Do you think that would help? - No one eats those parts, but I couldn't use them in my turkey stock because they smelled burnt. :-(
