I want to Spatchcock a chicken and roast on my Weber

Planning on brining it for a couple hours, then a sweet spicey rub both sides and putting in the weber over indirect heat at around 300 for a couple hours.

Thoughts, recommendations and potential pitfalls are welcome.

Thanks in advance.

 

I haven't ever done this before...but 300F for 2 hours sounds like too much heat to me. I'd guess closer to 225 for 2 hours...? Def recommend a thermometer with a remote screen so you can continuously monitor temp.

 

Maybe a bit longer on the brine as well. Good luck.

 

300 indirect may be fine. Of course this depends on if it is a 8 pounds bird or 4 pound bird...

Check it after an hour.

 

Excellent!
It's a 4 pounder. I will throttle it back a bit. Can I brine it over night?

 

"Can I brine it over night?"

I do. Suggest you build into your timetable some time to let the bird sit uncovered in the fridge to thoroughly dry the skin. I brine overnight, let dry the next day until time to fire up the grill, let the bird come to ambient temp, then off to the races.

 

I seem to recall there is a technique in Modernist Cuisine for this...I think they blanch/shock the whole bird three times to render the fat and pull the skin taut...maybe then drying in the fridge?

 

Thanks guys. I hope you know what an asset you are to us who just know enough to be dangerous.

 

No doubt your plan will work. I approach slightly differently . I like crisp skin, so for this chicken, I wouldn't brine. I'd do a dry rub, overnight if I planned ahead. On a 2 level fire in your weber, start it skin side up indirect. When it's 80% done, flip it and finish over direct heat for crisp skin.