Brining a bird...then what?
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Brining a bird...then what?
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Thread: Brining a bird...then what?

  1. #1

    Brining a bird...then what?

    So, being new to this world of pellet smoking/grilling, I have a question.

    I love brines for chicken--whether fried or roasted. So, I'm thinking I'm going to brine some chicken after my MAK shows up. I'll probably also try some other methods, of course.

    So, for those of you who brine their chickens, what do you do afterwards? Just spatchcock and throw it on the grill? Do you rub it too? What's your procedure?

  2. #2
    Senior Member Rip's Avatar
    Join Date
    Dec 2010
    Westminster, CO
    Spatchcocking is what I do (no brine), here's a recent thread re. Spatchcocking: Spatchcocking???
    MAK 2 Star #2653
    Lil Tex Elite (gone to Thornton)
    MAK 2 Star #385
    Lil Tex (gone to ChiTown)

  3. #3
    no brine, spatchcock, then either a rub or a bunch of herbs, garlic etc.

  4. #4
    Thanks. Just wondering what people who brined did after they brined the chicken.

    I'm planning to spatchcock with no brine too.

  5. #5
    I did a spatchcock that was brined tonight and it was fantastic!!!
    MAK 2 Star #285
    Hasty-Bake Legacy
    Large Big Green Egg
    Weber Kettle
    Turbo Built In (Growing Cobwebs)

  6. #6
    Sweet! Can't wait to try it myself!

  7. #7
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    SF Bay Area, CA
    I used to brine all the time. Not anymore. I do what Rip and Deb do.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team

  8. #8
    Join Date
    Jun 2011
    Atlanta Georgia, however from Miami Fla
    I'm trying this chicken spatchcock cooking this weekend.

    Using a MAK2


    PS: will post pictures.

  9. #9
    Senior Member
    Join Date
    Oct 2010
    San Diego CA
    Spatchcock once and you'll never go back.
    MAK 2 Star General is smokin' in So Cal where the waters warm, the skie's are blue and somebody is always having a Que.
    WSM 22.5
    Weber Platinum Performer
    Weber Q 320
    Weber Genesis S-330
    PK Grill

  10. #10
    Join Date
    Jun 2011
    Atlanta Georgia, however from Miami Fla

    First spatchcock chicken

    My first spatchcock turned out pretty darn good.

    Big Poppy video helped me out a lot.

    Set the MAK2 initially at 250 degrees for 2 hrs then moved the MAK2 up to 350 degrees until the chicken had a IT 170 degrees.

    Wife said the chicken was excellent.

    I will do this spatchcock cooking again.

    It is all most set it and for get it.

    Thanks to all.

    Attached Images Attached Images

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