Hey all. My dad and I just formed a team and our first competion together is an IBCA event. This means that I have to cook a damn half chicken. I am considering brining the whole thing with a sweeter bring and then rubbing the chicken with a spicier rub. I am very confident in my rub.
My question is about the brine. Any suggestions? Recipe ideas? Ill have about 16 hours to brine. Any pointers on half chickens in general would be greatly appreciated. They are coming out pretty good right now but its not easy to keep the "handle"on the chicken wing from coming out ugly and crisp. Thanks!