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After reading all the rave about the Spatchcocked chicken I decided to try one. I brined for 5 1/2hr in a salt,sugar,garlic & clove solution Prolly should have went longer but I just decided to do this this morning. I used Butt Rub & I cooked raised direct at 400 F until thighs hit 168F. The skin was not as crispy as I would have liked. So the question is should I get it higher in the dome or raise the cooking temp to 450 or so? My grid was at gasket level.
The taste and juiciness was incredible and we will definitely be doin this again. I couldn't believe how much faster it cooked versus the way I would do beer butt chicken.