Brine a spatchcocked chicken advice.

[DogTag34]

Had plans of doing 2 whole chickens in ole blue today and the rain set my time frame off enough that I woulda really had a rush job on my hands. Since we plan on using the leftovers all week in various dishes I didn't want rush it and have subpar meals all week and will instead do them tomorrow. I have already spatchcocked them so my question is since I have the overnight to work with do you recommend I brine them spatchcocked? My first time with whole chickens....had I not cut out the backbone I might have beercanned them on grill but my main interest was seeing how a smoked whole chicken came out? Recommendations please and thanks for taking the time to help.

[limey]

You should be good brining the spatchcock, do it all the time at competitions. I usually brine overnight and then pull them out and let them air dry in pan , refrigerated for a couple of hours. Then throw your favorite rub on after the rest. Letting it air dry helps the skin get that better bite through profile instead of it being rubbery. Good luck on you cook.

[k.a.m.]

We brine spatchcocked birds all the time. 4.5 to 5 lb. birds for 12 hours.
simple brine: 1 gallon water, 1 cup kosher salt, 1/2 cup white sugar.
Make sure water is at or below 40° before putting birds in.

[DogTag34]

Good advice......I'll give it a whirl......am I cranking it up to 300? Or 250-270? Skin isn't that important in this case but why not crisp it if it's an option......mainly want a slight smoke flavor.....I have apple, cherry, pecan on hand. Thank you,

[limey]

Apple is my wood for the birds. I cooked hot 300 to 325.Good luck.

[k.a.m.]

Good advice......I'll give it a whirl......am I cranking it up to 300? Or 250-270? Skin isn't that important in this case but why not crisp it if it's an option......mainly want a slight smoke flavor.....I have apple, cherry, pecan on hand. Thank you,

275°/325° you will be golden.
I like pecan on chicken.