SnS Rotiserrie Chicken

[addicted-to-smoke]

http://www.thebriner.com

[Foster Dahlet]

Ok, here's a report on how it went.   I seasoned the chicken well with brazilian seasoning and put a half stick of butter inside.   I used 3/4 chimney full and let it run hot with vents open.   It ran about 425 most of the time.  It was done in a hour.  I have a couple questions though.   I ran the breast meat up to 163 and the leg was about 184 using Thermopop and I took it off.   The dark meat was awesome, however the breast meat didn't seem quite done and it was a bit bland.   I think next time I will leave it on a bit longer.   What is the secret to getting the breast meat to have flavor?

What is the secret to getting the breast meat to have flavor?....

I said it before and I'll say it again....brine the chicken.

Sent from my LG-TP260 using Weber Kettle Club mobile app

I'll try that next time.   Just not used to brining a whole chicken.

I have the Briner....but for years I used Ziploc Heavy Duty XL bags...use those and if you like the results then get the Briner, which makes life easier.

Simple brine works great.  For each qt of water use 1/2 cup kosher salt and 1/2 cup brown sugar.

Sent from my LG-TP260 using Weber Kettle Club mobile app

[cnmg432]

Ok, here's a report on how it went.   I seasoned the chicken well with brazilian seasoning and put a half stick of butter inside.   I used 3/4 chimney full and let it run hot with vents open.   It ran about 425 most of the time.  It was done in a hour.  I have a couple questions though.   I ran the breast meat up to 163 and the leg was about 184 using Thermopop and I took it off.   The dark meat was awesome, however the breast meat didn't seem quite done and it was a bit bland.   I think next time I will leave it on a bit longer.   What is the secret to getting the breast meat to have flavor?

What is the secret to getting the breast meat to have flavor?....

I said it before and I'll say it again....brine the chicken.

Sent from my LG-TP260 using Weber Kettle Club mobile app

I'll try that next time.   Just not used to brining a whole chicken.

I have the Briner....but for years I used Ziploc Heavy Duty XL bags...use those and if you like the results then get the Briner, which makes life easier.

Simple brine works great.  For each qt of water use 1/2 cup kosher salt and 1/2 cup brown sugar.

Sent from my LG-TP260 using Weber Kettle Club mobile app

How long do you brine the chicken?

[HoosierKettle]

It sounds like you cooked it to the perfect internal.

I haven't tried brining but juicy breast meat is all I require to be happy.

I'm too cheap and too impatient for brining. It would get expensive using all that salt and sugar for brines.



Sent from my iPhone using Weber Kettle Club mobile app

[vwengguy]

I assume you put some butter UNDER the skin.. did you get seasoning under the skin also? That helps a lot! Also dump a bunch inside and that runs around in the juice.
Total butter I use is only about 2 table spoons.. you don't need much because it's going to melt fast and work around under the skin.



Sent from my iPhone using Weber Kettle Club

[Foster Dahlet]

@cnmg432 , I usually brine for about 3 hrs or so.....its supposed to be an hr per pound, but i have never used that formula....3 hrs for a whole chicken works fine for me.

@HoosierKettle , I am cheap too, but a box of mortons kosher is $2.50, brown sugar is another couple of bucks and change...you'd get at least 6 brining  sessions......so that adds about .90 cents per cook to the cost.  Not expensive. 

[HoosierKettle]

@cnmg432 , I usually brine for about 3 hrs or so.....its supposed to be an hr per pound, but i have never used that formula....3 hrs for a whole chicken works fine for me.

@HoosierKettle , I am cheap too, but a box of mortons kosher is $2.50, brown sugar is another couple of bucks and change...you'd get at least 6 brining  sessions......so that adds about .90 cents per cook to the cost.  Not expensive.

How dare you come at me with facts.

I guess it's not expensive. I have been meaning to try it. I've been so happy with the chicken I've been making on the wsm that I haven't thought to try it.


Sent from my iPhone using Weber Kettle Club mobile app

[addicted-to-smoke]

I may look into those XL bags and try it if it'll hold a whole bird. It's not gonna be a "total soak," like shoving it into a briner bucket, but might give me a taste (so to speak) of its benefits as @cnmg432 says.

[Foster Dahlet]

How dare you come at me with facts.

Sent from my iPhone using Weber Kettle Club mobile app

@HoosierKettle thanks for giving me some morning laughter!  @addicted-to-smoke , the XL Ziplocs are 10 gallon bags.  More than big enough for a whole chicken.  They also make Jumbo...20 gallon bags....I use to brine my Thanksgiving turkeys in them (the XLs) too.