Brining without over salting

KevinJ said:

I have tried to brine wet and dry a couple of times in the past but never really noticed that much of a difference so I haven't really found value in brining. Maybe I'm just not doing it right and I'm always looking to better my cooks.

A dumb question why can't you take a Rub like Plowboys that has a lot of salt and just dry brine with it, season the bird as you normally would, let it sit in the fridge over night and be done with it?

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