I am preparing the meat for the main dish for a party of 15 this Thursday. With these guys (https://www.facebook.com/pages/PIGS-of-Helena/170001202636)
The meat is spatch-cocked chicken with a bacon weave.
I have done a test run which is what the picture is of but all in one day where I cooked - threw in the fridge and then reheated on the grill - it worked good but the breast was starting to get dry.
So I have been brining the chicken now since last night and it will have been brined about 18 hours or so. When I get home from work tonight I am going to fire up the smoker and start weaving bacon. I am going to take the meat to 165* which is safe to eat. Then rest in foil with some chicken broth for about an hour then toss in the fridge for tomorrows dinner.
Tomorrow I am going to start the grill on indirect heat - thinking about 400*-500* for an hour (the bird is still in the foil at this point) then I will open the foil for 1/2 hour to crisp up the bacon.
Does all this sound good? Any ideas on how to keep the breast from drying out?
Thanks in advance for the help!