First time dry brining, did one day in the fridge salt only. The following day I put Lawry’s seasoned salt on right before putting it in the oven for my reverse sear and it came out soaking wet which is making the sear difficult. Should I just put the Lawry’s on with the salt in the dry brine? Got conflicting answers when I googled because someone said the other spices in the Lawry’s will take and retain the moisture rather than distributing it back to the meat like the salt does submitted by /u/Hot-Original-53