Whole chickens brined overnight. Now what?


 
Frank Mahovlich

Frank Mahovlich

TVWBB Member
Thread title says it all. Gonna throw a coupla racks o' babybacks on the top rack. Then after a while gonna throw a coupla birds on the top rack. Haven't really decided how I'm gonna cook 'em. Butterflied? Vertical? Would appreciate any suggestions...

Thanks,
FM
 
if you have room you could spatchcock one and do one vertically....be fun to compare. hope its good. :wsm:
 
Already done beer can, gonna try that spatchcock deal & see how it goes. Thanks for the idear, mk. Got 'em butterflied & in the fridge. Gonna pull ribs after a while, load up more fuel to try to crank up my smoker to 375 or so. That would be the highest temp I've cooked at yet. More to follow!

Thanks,
FM
 
I think you'll find you made the right choice :)

One thing you might try, if you like crispy skin but yet have the skin stay intact and not begin to pull itself apart in the intense heat, is to cook it about 290-300 the entire time, maybe 1h 40ish? Mine comes out moist and succulent, but the skin is perfectly rendered out and crispy, yet without beginning to pull holes in itself. Either way, you'll end up with some great chicken!

Frank Mahovlich said:
Already done beer can, gonna try that spatchcock deal & see how it goes. Thanks for the idear, mk. Got 'em butterflied & in the fridge. Gonna pull ribs after a while, load up more fuel to try to crank up my smoker to 375 or so. That would be the highest temp I've cooked at yet. More to follow!

Thanks,
FM
Click to expand...
 
Great, thanks much Randy. I'll be giving 290-300 a shot here! Will hopefully report back with a successful recap! ��
 
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