Spatchcock Chicken - Couple of Chickens

[illini40]

I am thinking of trying a couple of whole chickens tomorrow. I have been wanting to try spatchcocking them.

Couple of questions:

1) Do you spatchcock before or after brining?

2) Any suggestions on a simple brine?

3) What temp would you recommend running my Traeger? Go higher towards the end to crisp the skin?

4) Since I am planning to spatchcock, should I plan for a little over an hour for the cook? Or how long?

Thank you

 

[chilerelleno]

1) Do you spatchcock before or after brining?

Wet brine=before, because I use bags and the bones can easily puncture the bag.
Dry brine, it doesn't matter. Spatchcocked I can get salt to more of the interior parts.

2) Any suggestions on a simple brine?

Plain'ol Kosher salt, or sea salt for dry brine.
Wet, 1gal water 1/2C salt and any seasonings you like.

3) What temp would you recommend running my Traeger? Go higher towards the end to crisp the skin?

Air dry the bird in the fridge as log as possible for the best crispiness.
Or finish under the broiler or 450°-500° oven
350°-375°

4) Since I am planning to spatchcock, should I plan for a little over an hour for the cook? Or how long?

1.5-2.5 hours depending on size of bird and cooking temp.
But I recommend ignoring times and cooking to a breast IT of 165°