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Brine spatch cook chicken? (Direct heat)

ReignInBBQ
ReignInBBQ Posts: 9
in EggHead Forum
Hi!

I will be making some spatch cook chicken (food store usually has 3.5 - 5 pounders); should I brine them first with some salt and sugar or does it not matter?  If yes, how long should I brine?  Thinking of doing raised grate direct at 350', sound good?  I'm planning on using some dizzy dust under skin, maybe bbq sauce last few minutes.

Thanks in advance!!!!
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited March 2015
    I never brine chicken, but I'm lazy!  Everyone loves the Spatch though. Raised direct anywhere from 350-400 higher gets you crispier skin. You can elevate in the dome for crispier as well. 

    Youre re looking at around an hour. Breast to 160 thigh to 180. 

    Welcome me to the forum!

    Edit:  don't know why the f I get repeat of last two letters of some words. EFFIN vanilla!  Don't welcome me, I've been here a while. Welcome to you!
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  • XC242
    XC242 Posts: 1,208
    It's all good... I'd brine anywhere from 8-24 hrs.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Angus1978
    Angus1978 Posts: 390
    Cook 2 chickens....do a taste test :)
    LBGE and Primo XL Plano TX All right all right alllll riight
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  • jcaspary
    jcaspary Posts: 1,479
    Welcome aboard.  I love to brine because the meat is always extra moist.  I've never done two at a time to see if it adds any extra flavor.  I usually go indirect 375-400 because it is more forgiving.  Either way you go though it will be good.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • piney
    piney Posts: 1,478
    Welcome to the forum. I'm with Jason I don't brine chicken because it's usually a spur of the moment cook 350 to 400 raised direct is my choice. Have fun send pics.
    Lenoir, N.C.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Welcome -depends where you got the chicken, IMO. Grocery store stuff (Foster Farms?) is usually already brined to some extent. The brining adds some moisture and even at $1.99 a pound, water is a great profit booster. Most "organic" or free range yardbirds are not brined and can do with some. I like to go overnight, dump the brine in the morning, dry and season (some corn starch helps with crispy skin) and let the bird air dry on a rack uncovered in the fridge during the day, cook raised direct at 350ºF dome. Put the legs toward the hinge, the egg runs a little hotter there and the legs need more heat than the breasts to finish at the same time. Have my own going on in about 30 minutes. (BTW it is spatchcock not spatch cook - damn auto correct)
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • ReignInBBQ
    ReignInBBQ Posts: 9
    Thanks to everyone - I'm hoping to break in the egg this weekend.  I'll check out the chicken but I do remember the last time I bought one it was shrink wrapped (vacuum sealed?) and when I opened it up there was a lot of liquid.
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