Dry Brine Chicken

[40OAKSMOKE]

Cooking some whole chickens this weekend. 5 lbs each. I have never dry brined them and was gonna try it. Any thoughts or rub recipies appreciated.

[DWCowles]

Huskee he is the chicken King

[scottranda]

Cavanders, or salt and pepper, or bbq rub, or or or

so many ways to go! Have fun!

[RonB]

Dry brine then use Simon and Garfunkel rub - recipe on the free side.

[Mudkat]

Dry brine for 24 hours uncovered on a rack in the fridge. Simon and Garfunkel with a little American Chili Powder if you want some heat. American Chili Powder on the free side too.

[EdF]

What he said. And if you want to get fancy, rub some olive oil under the skin for extra crispiness.

[Spinaker]

Dry brine them in the fridge, uncovered. I like to use a wire rack to elevate it above an aluminum baking sheet. Allow them to sit over night, uncovered. Then add S&G rub just before the cook. Make sure to get under the skin too! Cook at 375 F -400 F. Hot and fast.

[Nate]

You can also use Memphis dust or any other rib rub that doesn’t contain salt.

You can always just pick up a rub at the store too that will probably contain salt so don’t use salt to dry brine and instead just use the rub as the brine... personally there are a couple of McCormicks seasons that are pretty good and a couple of Weber ones that we like as well. Pit Barrel Cookers All Purpose rub is great in chicken. Sometimes I like to just use Tony’s Cajun Rub...

All depends on what flavor profile YOU want: heat, sweet, herby, etc...

[Huskee]

Not much to offer that hasn't been said. I prefer to wet brine chicken myself, but that's not helpful if you want to dry brine.

[wrgilb]

If you can find it, Oak Ridge BBQ's Secret Weapon is outstanding on chicken

[Spinaker]

Yes it is

[Troutman]

Same comment that Spinaker made on the dry brining. Get it elevated and into the fridg after a good salting with kosher salt over night Be sure to get as much as you can under the skin. At that point your chicken should look something like this, ready for whatever rub you choose (I'm not going there). Also, when ready to cook, crank up the heat to 325-350* for crispy skin.

[EdF]

Yeah, that looks familiar! ;-)

[40OAKSMOKE]

Thanks a bunch. I had some of those thoughts you guys confirmed them. I will post some pictures if I get a chance. Snow coming tomorrow, gonna have to postpone till Sunday!

[HouseHomey]

Slap that bad boy in the oven and get another one for the grill.

[40OAKSMOKE]

Salted and stuck in the fridge last night, saved it for my mother in law tonight. I like to cut them in half to fit in my box cooker easier!!