Chicken ideas- brining, injecting, and butter?
I plan on doing a 7.5 lb chicken on the PBC i just got for tomorrow. I was thinking I would brine it, and then I might also either inject butter, or put it on the outside for part of the cook. I've seen some of you do it both ways. Any recommendations/ideas?
Also- how long would you brine for a bird that big?
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG