No brine (grocery store birds are already brined. It's really not worth it. I can't stress this enough) High heat is what gets us the crispy skin that everyone is looking for. A dry brine overnight can help dry out the skin….but TBH that's not even needed if you cook hot. 400 degrees is where it's at. I tested every method you've ever heard of to get crispy skin and it's all about the heat. I'd love to discuss further, but here's a step by step kettle method. super easy and foolproof. https://youtu.be/SsSYSVfUl7s
by TheKettleGuy_dot_com
4 Comments
Are Thr bottom vents closed?
That looks awesome! What size bird was that?
Just subscribed you had some cool shit on the channel 👍🏾
Spatchcocking is to birds as reverse sear is to steaks.
Awesome results and hard to screw up.