Brined spatchcocked chicken

[MacSmokin]

Has anyone ever tried Divot's pork brine on chicken? My plan is brine two 6lb spatchcocked chickens overnight in your brine recipe and the coat it in a reduced salt version of Shooter Ricks snake bite rub if you've heard of it. 235 over hickory I think.

Any thoughts or ideas would be appreciated
Justin

 

[Grampy]

Justin, I use DM's pork brine for pork and chicken with excellent results.

 

[MacSmokin]

Can't wait , thanks jimmy

 

[MacSmokin]

I've made he decision to brined them overnight because I like it a little saltier and they are so heavy. What does everyone think about 4.15 oz of hickory at 235 until the breast reach 165? I like a smokier flavor but don't want to over smoke them.

 

[Grampy]

Justin, I always brine my birds over night but reduce the amount of salt in the brine by half and I have never had a salty tasting bird. As far as the amount of wood you are talking about using, 4.15 oz in my opinion is too much. I'm afraid you will have a bitter tasting bird with that amount of smoke. I would suggest 3-3.25 ounces for starters and see how you like it this time. If you still want more smoke then add a little more on your next smoke until you get to what you like. Remember, you can always eat a lightly smoked bird but you can not eat an over smoked bird.