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I brine whole birds for 24 hours then butterfly them by removing spine and keel bone (so they will lay flat in broiler for even cooking and darnit, it looks cool). I smoke them in my CS to GLH's specs...but, as you well know, the 055 leaves the skin soggy. I then place under a 400* broiler and flip regularly until skin is crisp.

This is as close as I can get to a rotisserie bird. Just use any basic brine recipe and add a packet of italian dressing spices or whatever you want.
Last edited by Former Member
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