Anyone ever spatch yardbird indirect?

westernbbq

I am thinking of going indirect for tonight's cook.  Nice costco birds are split and marinating right now.   Id like to do them indirect to prevent skin from getting black char, and to render more of the fat

Any input would be much appreciated

bhedges1987

A lot of people here do. I have, but I prefer raised direct. 

rmr62

It's my preferred method---I usually go indirect at 375-400 range and get great results

SGH

I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.  

westernbbq

Awesome, thanks for feedback. If im sober tonite, and can figure out my new phone camera, i will post some picts here...

Botch

Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least.  

Skiddymarker

I think it was @Mickey mentioned this a few years ago - sorry if I'm giving him credit he doesn't deserve....
If your rub has a high sugar content, indirect as noted above in the 400ºF range will cook but not char the skin too much. Regular rubs work fine direct and you can even flip the bird for more char/crispy skin if you want. 

Mickey

Sorry, not me. Only direct and raised. 

SGH

Mickey said:

Sorry, not me. Only direct and raised. 

You ole rogue

SoCalTim

Indirect? Have you heard heard of 'Brick' chicken? Skin side down, lay two bricks (wrapped in HDAF) on top, when the temp on your bird hits 145 or so take the bricks off and flip the bird over to finish. What you get is a nice even cook with great grill marks. It's fantastic eating.

Mattman3969

I go both ways with spatch just depending on what I'm goin for.  One of favorites is to start the bird out around 250 indirect and let the temp creep up to 425 over the duration of the cook.  The texture is more like a slow roasted chicken but the skin is like potato chips.  But now I've got one on that is running about 4" above the felt and direct at 225°.  I'm going for of the open pit taste on this one.  

shtgunal3

@Mattman3969 with "snatch" ? 

Mattman3969

lol.  Fixed

Grillmagic

Always indirect for spatched for me...

Darby_Crenshaw

Botch said:

Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least.  

conversely, you can get crisp skin by going low and long.  say 250 for four, five hours (depending on the size of the bird and how done you like the dark  meat).

Mattman3969

Gotta go with @darby_crenshaw on this one.  Depending on how you like the texture to be this is one of the better methods IMHO.  

bhedges1987

Darby_Crenshaw said:

Botch said:

Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least.  

conversely, you can get crisp skin by going low and long.  say 250 for four, five hours (depending on the size of the bird and how done you like the dark  meat).

I may try this sometime. Though it is Hard for me to justify spending 5 hours on a $5 piece of meat  that can taste pretty tasty in 45 minutes. 

Mattman3969

@bhedges1987 - I hear what your saying and thought the same thing. It's all in what you looking for out of the yardbird.  On occasion like today I want that o'l open pit taste that we made when I was a kid.  I've been trying forever to replicate that cook on my egg and finally got it about 2yrs ago.  I'm 2hrs into one right now.  

Darby_Crenshaw

bhedges1987 said:

I may try this sometime. Though it is Hard for me to justify spending 5 hours on a $5 piece of meat  that can taste pretty tasty in 45 minutes. 

I also cook them in 45 minutes too

i don't generally do one thing over and over the same way all the time

plus, i'm guaranteed crisp skin after a low and slow. the 45 minutes version not always

SmokingPiney

Spatched at 400 indirect is my preferred method. I've never had a problem with rubbery skin. 

The Cen-Tex Smoker

SGH said:

I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.  

Me too. Always over 400 though. 

Eggcelsior

The best way is indirect with a pan of vegetables under the chicken. That way, you get yummy chicken and yummy vegetables cooked in chicken drippings.

Luddites, you direct proselytizers, Luddites all of you!

SGH

The Cen-Tex Smoker said:

SGH said:

I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.  

Me too. Always over 400 though. 

Great minds think a like brother Tex. Or so they say. But they say a lot

Jupiter Jim

I always go indirect because I don't like the grease burning on the lump, it gives the chicken a nasty taste. Have done them hot and fast at 450 and low and slow at 250 when time allows and always great.

westernbbq

Ok so i had about five or six coctails tonite.  For me thats alot.  By mynthird ive got a buzz on.   I am not a heavy drinker but can cut loose once in a while, even ona school nite.   Anyway made twonspatch birds which will be posted here tomorrow with picts.  New smartphone makes me feel like an idiot.

Anyway the consensusnhere was indirect so thats what i did.  375 rock steady for a little over an hour.   Birds were perfect

Marinade was mckormick mesquite seasoning envelope, some white vinegar and the juice of three oranges off my tree.   Soaked all day and spatched perfectlynamd cookedn even better on the big green egg.   

Now, im about to pass out....