ive been hearing a lot about dry brine poultry lately. ive just thawed a store bought that work gave me and was getting ready to wet brine it as i have for the last gazillion times ( i use a rif off alton browns brine with some crispy skin tricks) , and i ran into a dry brine? for poultry? seems more a rub than a brine. has anyone done this? is it any good? or is this another fad? likes, dislikes, pro, con, sounds to me like it would be rather hammy.any comments?