Morrey, no prob. I always brine my birds. They sing better when brined. I use 3/4 cup Kosher salt & 3/4 cup turbinado (raw sugar)to 1 gal water. If you don't need that much water just use the same ratio. I sometimes add a good italian dressing, but not always and I'm not convinced of it's merit. I brine for 4 hrs. I then air dry in frige, at home, or in cooler at comps for 4 hrs. The instructions on the papaya say to rub the skin with water before applying the papaya, sometimes I do, sometimes not. I do use the jaccard to puncture only the skin prior to applying the papaya. I apply a LITTLE bit and rub gently to cover all the skin. Wait about 10-20 minutes, rub, wait about 20 minutes then on the cooker, well then on the cooker in a foil pan, wel that's for thighs, whole birds I usually put on a beer can. ANyway I cook my chicken at about 270-300, trying to stay at 270 but my 1st place this year ran at around 300 with no harm. I cook till the color is to my liking, the juices run clear and the meat temp is 160-170. I believe in the brining so much that I never don't do it even at home. Oh for my comp thighs after their "butter, Parkay, bath they go on the grill, get flipped once fron skin side up to skin side down then after 15 -20 min back to skin side up and apply glaze, let set on grate for 15-20 min then in the box. I usually don't glaze whole birds, but I have and they come out nice too.
Mark
