I need to take a break from gravy. I'm about to cry, not literally of coarse.
Mr. Wartface and Tennessee Jed (from Tennessee) have pointed out their preference for dry brining over wet brining.
I think it's kind of cool in theory because wet brining has its problems.
It could be a way of retaining moisture while still maintaining the purity of the meat in question.
Anybody care to chime in, please do