In this video I'm doing a side-by-side comparison to settle once and for all which is the superior method of brining chicken. Dry-brining and wet-brining separate whole chickens overnight, I will season and smoke them exactly the same. Then I'll give each one a taste, and see which has the juiciest meat, which has the crispiest skin, and which is the all-around best BBQ chicken. Support us on Patreon! https://www.patreon.com/greatlakescountry ------------------------------ Stuff used in this video: ThermoPro Wireless Meat Thermometer System https://amzn.to/4dCEA60 Charcoal Chimney https://amzn.to/3ApypTK Birds Nest fire starters https://amzn.to/44EI6Ji ------------------------------ Basic Wet Brine Recipe: 3/4 cup kosher salt 1/2 cup white sugar 1 cup dill pickle juice 1 gallon cold water ------------------------------ 00:00 - Intro 00:55 - Spatchcocking 01:54 - Dry Brining 02:26 - Wet Brining 04:09 - Smoking 05:18 - Tasting 06:59 - Conclusion ------------------------------ Great Lakes Country (formerly known as Great Lakes Prepping) is a Michigan-based YouTube channel that focuses on all things DIY, such as cooking, hunting, gardening, outdoor projects, prepping, and lots of other stuff. Be sure to check out our original weekly videos and other online content, including greatlakescountry.com. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end. Check out our website and social media: Website: https://www.greatlakescountry.com Facebook: https://www.facebook.com/greatlakesprepping Instagram: https://www.instagram.com/greatlakesprepping/