Brine or No Brine

PigskinBarbeque

I've never tried this but I wanted to get feedback from people who have cooked chicken with and without doing a brine.
what are the pros and cons?

jerryb78

I've always been a big advocate of brining when roasting chickens in the oven, but I haven't found much of a need for it on the egg. I've done 4 spatchcocks on the egg with no brine and haven't missed it. The meat has had plenty of flavor and stayed moist. The benefit of brining would be to get more seasoning inside the meat and make it a little more resistant to over cooking. Con is is that it makes it pretty difficult to get a crispy skin unless you let it dry out in the fridge for a day or two after brining.

Try one of each and see how they compare!

grege345

If you got the time brine. If not oh well

plumbfir01

No brine, spatchcock direct raised grid 400F with a healhy coat off mickeys coffee rub.... promise you will no look back.

tksmoke

Do two - one brined, one without.  See if you can tell the difference.  My guess would be no.  Spatchcock is great without brining.  There is no need to complicate it with extra steps.  Part of the beauty is that it can be done in a very short period of time with little prep.

Brisket_Fanatic

Brining makes a judge difference IMHO,