Someone posted a really neat idea/video of doing beer can chicken, with raw chorizo sausage stuffed under the skin of the clucker and also into the neck opening. I'm not a fan of beer can cooking, but tonight bought a clucker and tube of chorizo, want to try it with a spatchcocked bird this weekend.
I plan on brining her tomorrow morning, draining tomorrow night and then air-drying in the fridge overnight, and then smoking it Saturday morning. I've done all these things before, except for air-drying her overnight.
My question is this: when would be the best time to separate the skin from the flesh with my finger? Before it goes in the brine (might brine better, but ruin the skin?), after draining but before drying overnight (what I guess is the best time), or after its dried in the fridge overnight (would the skin tear easier)?
I Know Why The Egged Bird Sings.