Spatchcock chicken tomorrow-looking for advice today
I wanna do two spatchcock chickens on my large BGE tomorrow. This will be my second shot at this. The first chicken i did tasted really good (although a tad too smoky). However, I found the skin to be a little leathery. I brined it overnight and cooked at 300 indirect heat. From my research on here, it seems some recommend brining (as I plan on doing tonight), but then drying off in the morning and allowing it to dry some more in the fridge before rubbing down.
Is this my best bet at getting really crispy skin? Any other suggestions?
Large BGE - hatched 2011 [favored kid in the family]
BBQ Galore Gas Pit [red-headed stepchild of the family]
Thermapen; Ceramic Grill Store Adj. Rig; Stoker...blah, blah, blah