3 Comments

  1. Nice procedure, I’ve been doing it this way for a while, except I did it skin-side down first. I intend to alter my method to fit the recipe’s.

  2. When setting up my grill ( 22” Weber) will my target/ cooking temp be 225- 250F? And what is the salt to water ratio if I want to brine my chicken, then how long to brine it? Thank you for your help.

    1. A fairly standard brine is 1/4 C kosher salt per quart water, but we generally prefer the dry-brine method! And the grill temp on the indirect side should be somewhere between 225 and 275°F, so you weren’t far off.

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