Franchise Innovation Awards 2025: Celebrating the Most Disruptive Brands

When it comes to preparing meat that is tender, juicy, and full of flavor, brining is one of the oldest and most effective techniques in the book. Whether you are smoking a brisket low and slow, roasting a turkey, or grilling pork chops, brining helps your meat retain moisture and absorb flavor. **But what is the difference between wet brining and dry brining** and which method should you choose? Let’s break it down. 

 

## What Is Brining? 

**Brining is the process of seasoning and tenderizing meat** before cooking by using salt as the key ingredient. Salt helps proteins retain water which means your meat comes out juicier and more flavorful. From there you can layer in herbs, spices, sugar, or aromatics to deepen the flavor profile. 

 
[![dickeys order.png](https://cms-www-dickeys-com.s3.amazonaws.com/dickeys_order_9b9e1c6427.png)](https://www.dickeys.com/quote/everyday?type=carryout)


There are two main methods. Wet brining is when meat is submerged in a seasoned liquid. Dry brining is when salt and spices are rubbed directly onto the meat. Both methods work but they produce slightly different results. 

> [WATCH HERE ](https://www.youtube.com/watch?v=qBNzMrh12qQ)

## Wet Brining: Submerging in Flavor 

 

### What It Is 

Wet brining involves immersing your meat in a saltwater solution. Often sugar, garlic, peppercorns, and herbs are added for extra depth. The meat soaks in this brine for several hours or even overnight, allowing the liquid to penetrate deep into the muscle fibers. 

 

### Benefits of Wet Brining 

1. **Maximum Moisture Retention:** Because the meat absorbs water from the brine it stays juicy even when cooked for long periods. 
2. **Even Seasoning**: The liquid carries flavors throughout the meat ensuring consistency from the surface to the center. 
3. **Ideal for Lean Cuts:** Poultry, pork chops, and lean fish benefit the most since they dry out more easily during cooking. 

### Considerations 

Wet brining requires refrigerator space large enough to hold the container of brine and meat. It can also slightly dilute the natural flavor of meat if left too long. 

 

## Dry Brining: Simplicity with Big Flavor 

![drybriningpic.png](https://cms-www-dickeys-com.s3.amazonaws.com/drybriningpic_9166912652.png)




### What It Is 

Dry brining skips the water. Instead you rub salt and often spices directly onto the meat. The salt draws out natural juices which dissolve the seasonings. Over time the meat reabsorbs this concentrated brine creating intense flavor. 

 

### Benefits of Dry Brining 

1. **Enhanced Natural Flavor:** Instead of adding water, dry brining concentrates the meat’s own juices. 
2. **Crispier Crust**: Perfect for smoking and roasting, dry brining helps form a flavorful bark or crispy skin. 
3. **Less Mess and Less Space:** No large container of liquid is needed. Just wrap the meat and let it rest in the fridge. 

 

### Considerations 

Dry brining usually requires more time, often 12 to 24 hours, to work effectively. It also may not provide as much extra juiciness as wet brining, especially with very lean cuts. 

 

## Wet Brining vs. Dry Brining: Which Should You Choose? 

For **poultry** such as turkey or chicken, **wet brining often produces the juiciest results** especially when roasting. 
 

**For pork butts, brisket, or ribs, dry brining is often preferred** in barbecue as it enhances the smoky flavor and **creates that signature bark.**
 

For weeknight cooking, dry brining is quicker and easier, requiring less prep and cleanup. 

 

## Brining Tips from the Pit 

- **Do not skip the rest time.** Whether wet or dry brining, let the meat sit long enough for salt to penetrate because rushing this step limits flavor. 
- **Experiment with flavors.** Add herbs, citrus zest, or spices to your brine for custom results. 
- **Balance salt carefully.** Too much can overpower the natural flavor while too little will not be effective. 

## Final Thoughts 

Both wet brining and dry brining have their place in the barbecue world. If you want juiciness above all else go with wet brining. If you are after bold flavor and texture, dry brining is your best friend. At the end of the day, the best choice depends on your cut of meat, your cooking method, and how much prep time you have. 

 

At Dickey’s Barbecue Pit we believe in low and slow smoking, balanced flavors, and techniques that bring out the best in every cut of meat. Whether you are experimenting at home or enjoying authentic Texas-style barbecue, the right brining method can take your meal from good to unforgettable.

Wet vs Dry Brining: Which Method Makes Better BBQ? 

CEO Magazine: Secret Sauce: Laura Rea Dickey & Roland Dickey Jr

Taste Dickey’s: One of America’s Best Loved BBQ Chains

*Kroger Partnership Marks Next Phase of Growth for Dickey’s Rancher’s Premium Smokehouse Sausage* 
 
[Dickey’s Barbecue Pit](https://247-foodrecipes.com/flavors/13-barbecue-chains-in-america-that-travelers-say-are-worth-the-stop/) announced that its popular Rancher’s Premium Smokehouse Sausage line will debut in select Kroger stores across Dallas-Fort Worth starting September 20, 2025, for a limited four-week run. Rancher’s Premium, launched in spring 2024, has quickly become a fan favorite for its authentic Texas-style smoked sausages available in bold flavors such as Brisket Burnt Ends, Bacon Cheddar, and Philly Cheese Steak. 
 
Crafted with fine cuts of meat, a curated blend of spices, and traditional smoking methods, Rancher’s Premium delivers the quality and authenticity barbecue lovers expect from Texas made sausages. Already available at major retailers such as Walmart and online at RanchersPremium.com, the brand’s Kroger debut offers DFW shoppers another way to bring home the legendary taste of Texas barbecue. 
 
“This launch is especially meaningful because it allows us to bring Rancher’s Premium directly to Kroger shoppers in our hometown market,” said Shayla Bell, Vice President of Purchasing for [Dickey’s Barbecue Pit](https://medium.com/@glendavosburghtx/the-truth-behind-the-smoke-dickeys-responds-to-false-claims-and-legal-tactics-7b9e1e9cda16). “Kroger customers are going to love the variety, flavor, and quality that make Rancher’s Premium a standout in the smoked sausage category.” 
 
Rancher’s Premium represents a continuation of savory smokehouse flavors than customers have grown to love. 
 
“Rancher’s Premium captures the heart of authentic Texas barbecue and makes it easy for families to enjoy at home,” said [Roland Dickey, Jr.](https://metapress.com/from-20-to-550-how-roland-dickey-jr-scaled-a-family-bbq-brand-into-a-global-franchise-powerhouse/), CEO of Dickey’s Capital Group. “Seeing it on Kroger shelves in Dallas-Fort Worth is another proud moment for our team and a testament to the demand for real Texas flavor.” 
 
The limited-time Kroger rollout underscores Dickey’s growing retail footprint while highlighting the popularity of Rancher’s Premium among barbecue fans nationwide. 
 
For more information about Rancher’s Premium Smokehouse Sausage, visit [www.RanchersPremium.com](https://www.rancherspremium.com/). 
 
## About Rancher’s Premium 

Launched in the spring of 2024 by [Dickey’s Barbecue](https://medium.com/@glendavosburghtx/sizzling-dispute-dickeys-fires-back-at-franchisee-misrepresentation-and-new-york-times-coverage-9c4989e04d9b), Rancher’s Premium Smokehouse Sausage has quickly established itself as a top choice for those seeking authentic, high-quality smoked meats. Crafted using traditional methods, our sausages offer a rich, smoky flavor that pays homage to the time-honored art of sausage making. 

Made from the finest cuts of meat and seasoned with a carefully curated blend of spices, Rancher’s Premium provides an unparalleled taste experience. Whether grilled, pan-fried, or added to your favorite recipes, our sausages promise a burst of flavor that embodies true craftsmanship. 

For more information, visit [rancherspremium.com](https://www.rancherspremium.com/). 

## About Dickey’s Barbecue Restaurants, Inc. 

Founded in 1941 by the Dickey family, Dickey's Barbecue Restaurants, Inc. is the world’s largest barbecue concept and continues as a third-generation family-run business. For more than 80 years, Dickey’s Barbecue Pit has served millions with its signature Legit. Texas. Barbecue.™ Slow-smoked over hickory wood-burning pits, Dickey’s barbecued meats are paired with a variety of Southern sides. Committed to authentic barbecue, Dickey’s never takes shortcuts — because real barbecue can’t be rushed. 

With more than 866 restaurants across eight concepts in the U.S. and several countries, Dickey’s Barbecue Franchise and Dickey’s Restaurant Brands continue to grow under the leadership of Roland Dickey Jr., CEO of Dickey’s Capital Group, and Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. 

Dickey’s has been recognized on Newsweek’s 2022 "America’s Favorite Restaurant Chains" list, Nation’s Restaurant News 2024 top fast-casual brands for value, and USA Today’s 2021 Readers’ Choice Awards. The brand has also ranked in the Top 20 of Fast Casual’s “Top 100 Movers and Shakers” for four of the past five years. Additional accolades include Entrepreneur’s Top 500 Franchise and Hospitality Technology’s Industry Heroes list. The brand has been featured by Fox News, Forbes, Franchise Times, The Wall Street Journal, and People Magazine. 

For more information, visit [www.dickeys.com](http://www.dickeys.com/). For franchise opportunities, visit www.[dickeysfranchise.com](http://www.dickeysfranchise.com/).

Taste Dickey’s: One of America’s Best Loved BBQ Chains

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