Spatchcock Chicken Questions?

Eggspert

Well i tried cooking SPC on New Years Day. The rub used was Tsunami Dizzy Pig on a raised grid at 350 with no drip pan and frankly, it was a little dry. Also, i let the chicken sit uncovered in the Frig. for 24 hours to help the skin become crispy. Just wondering what i should have done differently. Any suggestions? By the way, the breast temp was 160 when pulled off BGE, with no rest time before cutting. I don't want to give up after the first try but, i am a little discouraged and help would be appreciated.

The Naked Whiz

About how long did the bird take? Have you calibrated your dome thermometer? I suppose you could also try another brand of bird. I've never had a dry spatchcocked bird in my life. Well, in 7 years...

Sundown

Heck, spatchcocked chicken is the easiest cook you can do except for pulled pork.

I wouldn't be discouraged though, you appear to have done everything right/ The only thing I can see it the time you cooked your bird.

Usually my butterflied chicken goes for almost 60 minutes give or take 3 or 4 minutes. They come off moist with crispy skin. Just to be sure I flip the bird over for the last five minutes or so to crisp up the skin even more.

Give it another shot and don't be discouraged you'll be fine. :P

Sundown

Whiz!

Gayle and I voted for you in the last presidential election and I never saw our votes counted! Next time around you need to get into the debates.

NibbleMeThis

Don't get discouraged, I was ready to quit after my first pork butt attempt years ago. I'll throw out some ideas to see if they help.

Internal Temp: For 160 in the breasts, it should not have been dry, so I'd check my meat thermometer calibration for one thing. I like to take my measurements from a probe stuck deep into the thigh, aiming for 175 to 180f.

Direct/indirect: Coming from an off-set smoker before getting my egg, I still like to cook my birds indirect so I use the plate setter legs up. In the last 15 minutes or so, I remove the plate setter and go direct, skin side down.

Brine: Brining the bird should make it less susceptible to drying out. I like using this brine from the [url="http://www.eaglequest.com/~bbq/faq2/toc.html"]BBQ FAQ[/url]:

Ingredients
1 gallon Water
3/4 cup Salt Use non iodized salt (kosher)
1/2 cup Sugar
1 teaspoon Garlic minced
1 tablespoon Cumin
1 tablespoon Black pepper fresh cracked

Instructions
For each gallon of water (enough to cover bird) use 3/4 cup kosher salt, 1/4 to 1/2 cup sugar, some garlic, cumin, pepper, maybe some hot sauce, or any other flavors you like. Let the whole chicken soak for about 8 hours.

In your competition schedule, be sure to include enough time for brining and smoking. Wash the chicken off in cold water for about 30 seconds each.

My Notes: All measurements are approximate. add whatever seasonings float your boat.

Hope this helps. You can also check out Section 10 of the faq for more tips on whole chickens.

Cpt'n Cook

I usually do my spatchcock chickens indirect over a drip pan at 400-450 degrees with a rub. Takes about an hour, I pull them when they look fantastic. Skin comes nice and crispy with moist meat.

Eggspert

I really didn't time how long it took, just because i wanted the temp to be right. I guess i will try another brand because knowing the wife, she probably bought the cheapest available.

The Naked Whiz

Well, they wouldn't let The Whiz Party into the debates. They said I need more than 2 votes to qualify! oh well.....

Darnoc

I hope you did not cook a roaster.The fryers always have better flavor.

Eggspert

What is the difference?

Gunnar

Fryer is a young chicken in the 3* to 3 1/2* range.
Roaster is a little older in the 4* plus range. Should still be tender.
Stewing Chicken (Hen) is a mature bird than is better for soups and stews.

Inksmyth

I have found the roaster better for slow smoking.

Sundown

For 2012 we start two years early in 2010! Look out White House America is going to get a real leader.

Should we start getting a list of potential Cabinet Members ready so when you get there you can move fast. :evil:

JPF

Looks like you got some good advice. Don't give up and give it another go. The bge is a chicken cooking machine! I do spc chicken quiet a bit and really turn out well. I cook mine 350f to 450f direct on a raised grid. Good luck

AlwaysGolf

Was the first cook I did when I got my eggs. Usually do mine at 350-400 direct. here are some I did last night at about 400 with some a hickory chunk. don't give up try again.

Spatchcock Chicken:

Eggspert

Those yard birds look great. Thanks for everyones help. I think i am back in the saddle but, the horse step on my throat the first day of 09, lucky for me i survived.