Builder Release
INGREDIENTS
- 1 roasting chicken
- Meat Church Bird Bath Brine
- Meat Church Honey Hog
- Duck Fat
PRODUCTS
- Firemagic e790 grill
- Big green egg pecan smoking chips
- Duck fat spray
- Meat church honey hog
- Meat church bird bath brine
- Meater+ thermometer
- Yeti loadout bucket
- Yeti tank with cutting board lid
INSTRUCTIONS
- Mix a cup of Meat Church Bird Bath Brine and ½ gallon of water, shake or stir to dissolve
- Drop chicken in the brine and make sure its fully submersed
- Refrigerator chicken in the brine for 12-24 hours
- Remove from brine, pat dry, spray with duck fat spray, and season with Meat Church Honey Hog
- Prepare wood smoker tray or smoker tube in gas grill (optional)
- Slide chick onto rod, insert the forks and tighten down, and tie with string or twine
- Insert the Meater+ thermometer to monitor your cooking temp and internal temperature of the chicken via app
- Cook using the back rotisserie burner for approximately 2 hours at 275 degrees, or until internal temperature hits 160
- Pull chicken off the grill and let it rest for at least 10 minutes to let the juices re-distribute
