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Dry Brine: Covered or Uncovered

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Canadian John:

 There seems to be no specific answer as to cover or not during the dry brining process. 

 I have always covered my pork shoulders & had good results. 

 From what I conclude, brining uncovered has the potential of drying out the surface, or producing a more crispy skin.

 What say you? 

pmillen:
Your post interests me because I will dry brine this year's turkey and decided to not cover it.  I've always wet brined my fowl.  This is an attempt at crisper skin.

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