1. Dry salt brined them (1/4 tsp of tablesalt per pound) while I was at work. 11 hrs or so in the fridge uncovered.
2. Setup for indirect and get the coals going. I had around 30-40 with a bit of mesquite. Top and bottom vents were at 1/2. All adjustments were made with the bottom.
3. Rub with whatever you like.
4. Aim for a grill temp of 325-350 until the meat hits 160-165. Mine took about 1 hr. I didn't move the chicken at all. Just let them sit there.
5. In the 155-160 range I put mine over the direct side for a minute or so for a bit of a sear.
2. Setup for indirect and get the coals going. I had around 30-40 with a bit of mesquite. Top and bottom vents were at 1/2. All adjustments were made with the bottom.
3. Rub with whatever you like.
4. Aim for a grill temp of 325-350 until the meat hits 160-165. Mine took about 1 hr. I didn't move the chicken at all. Just let them sit there.
5. In the 155-160 range I put mine over the direct side for a minute or so for a bit of a sear.
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