Chicken brine

[sparks65]

Morning all. I dropped a whole chicken in the brine ( 1 gal water, 1c salt, 2/3 c sugar) . It's been there for 12 hr. The plan is to rinse, pat dry and store in the fridge till 5 tonight, about 8 hrs from now. I was going to spatchcock, oil and rub. Smoke indirect @ 325*, and direct heat for the last few minutes. The question is, is 8 hr in the fridge to long? Thanks for any input.

 

[dirtsailor2003]

Nope you'll be fine. I air dry mine anywhere from 8-24 hours. I'd spatch cock the bird prior to putting it in the fridge. Place it on a rack over a shallow pan. Drying it like this in the fridge will help crisp the skin when cooking. No need for oil and if you are going to use a rub make sure it doesn't have salt in it since your bine did.

 

[Rings Я Us]

Heck no. sounds great.

 

[sparks65]

Thanks you gents. Dirtsailor, thanks for the reminder about the rub.

 

[driedstick]

Now you made me hungry o_O

 

[SmokinAl]

Sounds like a perfect plan!
Let us know how it turns out!
Al

 

[Rings Я Us]

I never brine chicken. Always juicy without. knock on wood

 

[pugsbrew]

How did it turn out? I've been cooking my spatchcock chicken at 450 deg for about an hour. Crisps up the skin fairly well.

 

[lemans]

:rolleyes:You r headed for a Purfect Smoke. Great Plan...

 

[tallbm]

I hope the rub didn't have salt in it, the brine takes care of that :)

 

[noboundaries]

I always brine whole poultry or breasts, split or boneless/skinless.

If I don't have time to dry the birds in the refrigerator, I pat them dry, then spray with olive or canola oil on the skin. Helps crisp it up.