Chickens Split Fifty-Fifty On The Egg

Midnight Smoke

Midnight Smoke

somebody shut me the fark up.
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Last nights dinner. Salt bath for an hour or so then onto the Egg at 350º for about an hour and 45 minutes. Just some Mrs Dash for seasoning.

Tried something different with the Lump, left the center empty for a cooler spot for the Breasts.

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Nice Crispy skin, very good.
 
Great looking meal there! My 2 favorite food groups. Meat and Starches.
 
SmokinAussie said:
Man, That's sensational colour. Can I ask your exact technique for the salt bath please? Seems easier than doing a full brine/

Cheers!

Bill
Click to expand...

Thanks Bill!

I have only tried this a couple times but each time it came out great. I rinse the bird well and do not pat dry. I then use Kosher salt and cover the entire bird well, inside as well if whole bird. Place into fridge for about an hour to an hour and a half. 1 1/2 seems better. Remove from fridge and rinse real well getting under the skin and inside if whole bird. Rinse well! Pat dry.

Let sit on counter for about 20 minutes or so and onto the Smoker/Grill, I cook mine at 325º-350º until 180º or so in the Thighs.

Be careful on your Rub, don't use one with much salt.

I think my Spatchcock came out better than the halves for what ever reason.
 
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