Rotisserie - dry brining


 
Jeff Padell

Jeff Padell

TVWBB Pro
Has anyone done any dry brining of chickens prior to cooking on a rotisserie? How did it work and how long do you let it brine?
 
It works great. Rub with salt, bung in the fridge for 4-48 hours. The longer the better. I add no additional seasonings, and cook at about 500 F (center burner off on a weber genesis C grill, front and rear burners on full) this is my favorite way to prepare whole chickens.
 
Rotisseried chickens always turn out super juicy! I prefer to wet brine them, but that is just another approach to the same fantastic meal.
 
I am going to try my first rotisserie chicken on my WSM, I am waiting on a part from Weber for my Silver B rotisserie. I will bring either Friday night or early Sat morning
 
I dry brined a WET chicken, I am going to wash it off and then pat it dry and put the salt back on as I was reading and you want to have a dry chicken to start.
 
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