Made my first attempt at a spatchcock chicken today. Made the mistake of running out of pellets mid cook, but caught it quick and didn’t lose much temp. Brined for 18 hours in salt and brown sugar- not sure that it mattered much but it didn’t hurt. Turned out pretty good overall.
by K9Hera
3 Comments
Is that it, just salt and brown sugar? Looks great. What temp?
I like your cutting board!
I think the brine definitely makes a difference. I usually go closer to 24 hrs on a chicken. I think a rub with more paprika gives better color. For a cheap rub I like famous Dave’s.