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My Second Spatchcock

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lombard
lombard Posts: 23
in Poultry
Yummy!  Soaked the yard bird in a brine (salt, brown sugar, a little olive oil, and some Old Bay) for about 24 hours.  Splayed it out on my elevated grill, had some peach wood in there for smoke.  Cooked it direct @ 375º dome temp for about an hour.  When the breasts hit just over 160º I pulled it and carved it up.  So good...light smokey flavor, very juicy, nice crusty skin.


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