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New plan this year. Spatchcock. 24+ hour dry brine. 1st time on the egg.

acolleacolle Posts: 117
Tossing out the old way. Going for something totally new this year. Even with this crazy Denver snow. 
Spatchcocking it will be. Dry-brining with salt (a little baking powder) then dropping it in the fridge for a few nights.
Slow-cook, indirect heat, legs pointed toward back. Going to pull it when the breast hits 150°F.
Possibly a little cherry. Might toss in some peach or pecan. Undecided on that part.
Thoughts?
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]

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