OK, so I've done two spatchcocks now. Both have turned out pretty good as far as moisture/doneness goes. First one I cooked indirect at around 400, second did direct around 350/400. I enjoyed the first a bit better.
My question is: how do i get more flavor into the chicken? I've been dry-rubbing the birds, and the skin is not turning out that great, so not much flavor mingling with the meat. Is brining or marinating the only way?
My plan for future birds is to cook indirect and to figure out when to crank up the temperature so that the meat is done to temperature and there is time for a maillard reaction to occur and crisp up the skin. I'm thinking to get it to around 130 and then open up the vents, but I think there might be some trial and error involved.
Anywho, any advice on cooking whole chickens and getting good flavor is appreciated :cheer: