Originally Posted by jonboy
I think the key to juicy birds is the brine.
Is anyone familiar with the zipper cut that is mentioned?
Cooking low and slow would be good for a cook and hold event vs a hotter temp, single serving time IMHO.
The video doesn't show the skin but i would guess it to be soft and rubbery.
I would try a practice run if you have the time.
I do 4 "zipper" cuts on a spatchcocked bird. 2 in the tenderloins and 2 in the thighs. All due to this video I watched months ago.