Spatchcocked chicken, no brine.

Mr.Fabulous

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Statesville NC
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Pro 34
Did two chickens today as kind of a last minute cook. Spatchcocked, dusted skin with corn starch, seasoned lightly with salt & cracked black pepper, then rubbed one with Everglades rub & the other with Everglades Cactus Dust.

Hickory pellets, 375 until IT of 165 in the thickest part of the breast. Took about 90 minutes to get there.

Could tell no difference in the thigh meat, very tender and flavorful. The breast meat may have been a slight touch less moist than when I have brined before. I did notice that the breast meat was not as flavorful than the brined chicken. But I did get the crispy skin I have been wanting. Overall I think it’s worth the trade off.

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