My First Spatchcock Chicken

KingSmono

It was the most tender, juiciest chicken I've cooked to date... I'm sorry to say, but I think beer-can chicken is out, and spatchcock is in.

Fidel

Beautiful color! Very nicely done.

Spatchcock is my favorite way to do birds as well. They are much more consistent that way.

Zippylip

that color is brilliant, reminiscent of a good beer, WOW

Smokin Tiger

That looks really good! I am with you and have not cooked a beer can chicken in about 2 years.

KingSmono

Thanks Rod! I don't have a grid-extender, or any fire-bricks to raise the grid as the instructions recommend... so I just cooked it on the v-rack which sat on the grid. I was worried that it wouldn't be elevated enough, and might burn. When I opened the BGE, and saw how brown it was, I was worried that I'd burned it, and that it would be overdone and dry... but it was the complete opposite. My wife said she's never had a chicken as juicy as this one, and the skin was crispy and wonderful. First spatchcock = big success! :silly:

TomM24

King S

Thats a good lookin bird! What was the dome temp?

KingSmono

Thanks guys! The dome temp was around 360 for this cook.

Big'un

Good call!

Canugghead

what a beauty, so to sum it up, you cooked it direct 360 dome over inverted rib rack on grid. did you pull by time or breast/thigh internal temperature?

KingSmono

Yep, that's exactly right. I don't know which side of the rib-rack is "right-side-up," but I used it with the "V's" up-side down. (If it was hard to tell in the picture.)

I pulled it by time, rather than temp... I actually had the meat probe in the breast, but I couldn't remember if the breast was supposed to be cooked to 160 or 180, so I pulled it when it started looking done on the outside.

KingSmono

I tried another spatchcocked chicken again this morning... came out every bit as amazing as the first one! What a great way for cooking chicken.