View Single Post
Old 07-16-2020, 08:11 AM   #1
is Blowin Smoke!

LordRiffenstein's Avatar
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
Default Dry-brine spatchcock chicken?

Im a big fan of dry-brining chicken, 1,5% of salt and non-salt rub, dry-brine for at least 24 hours delivers every time.

I have read how its suggested to wrap the chicken in plastic foil when dry-brining, removing it after 24 hours or so and let it sit in the fridge to dry out the skin. Does the wrap really make a difference? Anybody experimented with just leaving the chicken unwrapped sit in the fridge?

Im planning on doing a spatchcock chicken this Saturday, not sure the wrap is going to work because its going to be impossible to wrap it tightly.
20x40" Nette Lette offset - Yoder YS640 Comp Cart - Traeger Lil Tex Pro - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven
LordRiffenstein is offline   Reply With Quote