which is better to prepare a whole chicken??

[El Gato]

OK!.
We are having a discussion over here.several others and myself have never done whole chickens on the smoker.

Is it better to brine the whole chicken 1st. then spatcock it?
or
Is it better to spatcock it then brine it?



Thanks
EG!

[Heatermeter builder]

If you are spatcocking, I don't think it really matters if you even brine it. The brine is ment to keep the chicken from drying out. The whole concept of sptcocking is to eliminate the difference of white meat and dark meat finishing at different times and making the whole bird cook evenly.

I can see the use of a brine on turkeys and such, but on chickens, I never seen a dry bird.

[Pete Mazz]

Either way. If you spatchcock first it'll fit in smaller container.

[Cole]

I do mine whole, spiced inside and out (no brine) and frequently stuff some butter under the skin on top of the breast.

[Rodcrafter]

I don't brine any birds, I inject the big ones.

[Mystic Marvels BBQ]

To answer your question I'd spatchcock it first before brining.

However, if you're open to other options, I'd suggest spatchcock then dry-brine in the fridge overnight, uncovered. You'll get the same effects of a salt brine plus a drier skin for some nice crunch. Also, you'll eliminate those odd times the meat tastes a bit waterlogged from brining.

My $0.02

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[SAFETYHARBORREDNECK]

To answer your question I'd spatchcock it first before brining.

However, if you're open to other options, I'd suggest spatchcock then dry-brine in the fridge overnight, uncovered. You'll get the same effects of a salt brine plus a drier skin for some nice crunch. Also, you'll eliminate those odd times the meat tastes a bit waterlogged from brining.

My $0.02

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Try beer can chicken.Comes out juicy (unless overcooked,lol)


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[pr0wlunwoof]

If you have not tried it I like beer butt chicken on my smoker. With them standing at attention the dark gets a little more heat and it all finishes about the same time. I stand them facing left for the first half away from the direction of the heat and then right towards the end to crisp up the skin.

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[El Gato]

WOW!! thanks for the info.
Now i either have top one way or have fun doing them all the ways posted!!

[Tom_Heath]

my vote is the beer can chicken,

I am still experimenting with the whole brine thing, but I am just not a fan yet.

[Cole]

Also I make broth using the smoked carcass, its great the broth has a smokey taste.

[Rodcrafter]

My wife makes some great soups like that with turkeys

[bswisher]

I don't brine my chickens at all, i spatchcock and do a dry rub, run it at 225 for the first hour then up the temp to about 325+ to crisp the skin. Comes out juicy as can be never had a dry one yet.

[SAFETYHARBORREDNECK]

Also I make broth using the smoked carcass, its great the broth has a smokey taste.

IF,BIG if, there's any chicken left,it makes great smoked chicken salad Sammy's the next day!


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