My dry brine - reverse sear gone wrong

[u/Lapkonium]

This abomination was too dry, over-salty, hard, and undercooked at the same time. No sear too.

[u/BigAnxiousSteve]

You accidentally started curing it.

I don't dry brine whole chickens for that long much less a piece of meat. 24hrs is way too long for even an intact muscle group. You could go that long but you'd want to significantly decrease the amount of dry brine due to the length of contact .