You should try brining your chicken!

GlennM

I put this in the off-topic section because I did it on the gasser. I don’t have a rotisserie for the green egg yet so that was my only choice. If you haven’t brined a chicken before and cooked it on the rotisserie you don’t know what you’re missing. This bird was delicious and you could taste the brine right through to the bones!

TN_Egger

nice. Describe your brine pls

OhioEgger

That's like saying you should look east to see the sunrise. I always brine my chicken and always cook it on the BGEtisserie. There's no other way for me.

Foghorn

You're making me rethink my approach to chicken.

smokehollow83

I like to brine mine in beer.  I do alot of cooking with beer.

GlennM

I use 6 cups of water, 5 Tbs salt, 6 tbs of brown sugar and aromatics (lemon, rosemary, garlic, bay leaf, peppercorns, anything you wish). Submerged for at least 12 hours. I would not do it any other way now 

JohnEggGio

My next roto chicken is in the fridge - it shall be brined before cooking!

GlennM

Thank me (us) later