Quote:
Originally Posted by bmock
Not to hijack the thread but, I've got a 4lb'er that I spatchcocked then brined for about 12 hours, took it out of the brine patted it dry and placed it back in to the fridge for 4 hours or so. I'm not going to season it at all, in hopes of tasting some of the ingredients I brined with.
The plan is to grill between 350-375. Hoping to get that crispy bite through skin. Gonna throw a chunk of apple in there as well. Any thoughts about the process? I'm new to charcoal and I am using a chargriller kamado.
Thanks,
Ben
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12 hours? For a 4 pound bird? IMHO that is about 3x to long. My rule of thumb is about 1 hour per pound. Too much time in the brine will make the meat soggy and really salty.
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James ECB, UDS, Mini-WSM, OTS.
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