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Spatchcock chicken ?
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fairchase
Posts: 319
Going to try my first chicken spatchcock style .
Should I go direct or indirect ?
Should I go direct or indirect ?
Comments
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I also turns out fine without a raised grid.
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.... and still good indirectNever eat anything passed through a window unless you're a seagull ... BGE Lg.
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Yep, I cook mine without a raised grid at about 300. Turns out great.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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The beauty of the Egg...many different means to a fantastic end!
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Fairchase,
There are only two rules, cook to temp and poultry takes on smoke easily.
I like the raised direct best for me. The bird is very forgiving.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Another vote for raised, direct.
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I like 400 direct and raised. Very little (VERY LITTLE) smoke chips if any.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Much thanks!
Seems direct is the favorite here.
How much raised are we talking here ? Somewhere around the felt line ?
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Yes felt line. I like to mix a little cherry and pecan wood. Just a small chunk of ea. Do two chickens and make the best smoked chicken salad ever.
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Can you smoke this with indirect heat like BBQ Chicken? Also, do you brine the bird?
Thanks,
TarHeelBBQ -
No Brine. Just easy. And I take mine over the felt line on an adj rig.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Can you smoke this with indirect heat like BBQ Chicken? Also, do you brine the bird?
The big advantage of the spatchcock is how quick it is, and how moist. It can be done indirect, but the only reason to do so is to avoid any charring from really hot spots in the fire. I usually check every fifteen minutes, and move the bird around if there are hot spots. The bird can be flipped skin down for awhile to get crispier skin, altho' I usually just run the temperature up to 400 - 50 for the last 10 minutes. As usual, some sauce can be brushed on a few minutes before the end.
Thanks,
TarHeelBBQ
Even a small amount of wood adds a good smoked flavor.
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Thanks Folks,
TarHeelBBQ -
where can I get the spatchcock receipe?
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Thanks much
I'll try tomorrow
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I cook a spatchcock chicken about once a week. Today I put one on, turned it over about 25 minutes later and then totally lost track of time. When I pulled it my thermapen registered 180 in the breast and 195 in the leg\thigh. I was pretty sure it was ruined but both white and dark meat were moist, tender and delicious. Thanks BGE, made up for my mental error.
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