Brine a spatchcocked chicken advice.
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- DogTag34
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Brine a spatchcocked chicken advice.
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.
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- limey
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Re: Brine a spatchcocked chicken advice.
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.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
- k.a.m.
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Re: Brine a spatchcocked chicken advice.
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.
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
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Re: Brine a spatchcocked chicken advice.
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,
Stumps Junior Gravity Feed Smoker - 'Ole Blue'
Blaze Kamado
Alfa Ciao wood fired pizza oven
Blackstone builtin griddle
Coyote Pellet grill
Blaze Kamado
Alfa Ciao wood fired pizza oven
Blackstone builtin griddle
Coyote Pellet grill
- limey
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Re: Brine a spatchcocked chicken advice.
Apple is my wood for the birds. I cooked hot 300 to 325.Good luck.
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
- k.a.m.
- Chuck Wagon
- Posts: 3746
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Re: Brine a spatchcocked chicken advice.
DogTag34 wrote: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.
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