Did a dry brine on a bird today. Started the brine on Wednesday. Gave her a good rinse last night. In the smoker this morning. Very tasty. I overcooked the breast a little. Got side-tracked on a home project. Still good. However, the dark meat is pretty salty. Breast, not so much. I gotta say the dark meat is close to inedible with saltiness. Maybe next time I just dry brine the breasts and leave the darker meat. It's more forgiving anyway. Suggestions?