Dry brine with Lawry's?

My family prefers Lawry's seasoned salt to plain Kosher on their steaks. Has anybody dry brined with seasoned salt before? Wondering what the thoughts are since there's some sugar and other spices in there, if it would affect the result. Thanks.

It works fine, if anyone is wondering. Did 3 hours of dry brine with Lawry's on 1.5 inch thick Bone in Ribeye and 1.5 inch thick strip steaks. Did reverse sear, smoked with mesquite until they hit 115, then finished on straight super hot Kingsford charcoal for 2 minutes a side. They blew past 135, but were really good at 141-142, great flavor, really tender and very juicy, just a little too medium for me. Added black pepper and clarified butter for the last 2 minutes. Probably need to move them to the high heat heat closer to 110