Brining Question with regards to Spatchcock

[phatbac]

Hello SMF:
So a co-worker yesterday asked me to smoke him some chicken this coming weekend. I plan to spatchcock the birds and smoke for a couple of hours and then hit on a hot grill for 20 minutes to crisp the skin. I would like to brine the birds first but my question is should I brine the birds then spatchcock and cook or should I spatchcock first, brine then cook? I look forward to your responses! thanks, SMF!


Happy Smoking.
phatbac (Aaron)

 

[chef jimmyj]

Your choice. Depending on the birds size, a pair of spatchcocked birds will likely fit in one 2 gallon zip bags. Or multiple birds will fit more easily in a bucket than whole birds...JJ

 

[phatbac]

Thanks, Chef JimmyJ!

Happy Smoking,
phatbac (Aaron)

 

[hoity toit]

What Jimmy said above.

 

[zwiller]

Agree but take it one step further and halve. MUCH less brine waste and easier to handle too.

 

[bill1]

Hey, Jimmy's a Chef and I'm just a smoke engineer but I'd find it easier to cut open an animal BEFORE I brine it. You can always hinge it back if your brining bag/container doesn't cooperate.
I continue to wet-brine fowl (dry brine pork and beef) but usually always get it too salty so there's plenty of proof I have little real expertise here.

 

[BandCollector]

What chef jimmyj said. . .And his brine is the bomb!

I use it exclusively!

John

 

[sandyut]

splatch first always. just easier to get it done up front.

 

[Brokenhandle]

If you decide to halve them then save the bones and boil them for homemade stock.

Ryan

 

[sandyut]

save the bones and boil them for homemade stock.

that's money! love homemade stock!! always save bones, skin etc.

 

[Hamdrew]

spatch first unless its a thaw-brine, like i often end up doing with em. thaw in a cooler.