GalanteNate posted a video of a guy making a beer-can chicken, wherein he stuffed chorizo sausage under the skin. I got really excited about this idea, but wanted to spatchcock instead. I brined the bird yesterday, air-dried it in the fridge overnight, stuffed it and put it on a 275F Egg at 0800 this morning.
It started to rain, so I unplugged my Poulder and brought it in the house (left the probe in the bird). At 10:30 I went out to check the breast temp, 167. I thermopen'd the leg, 170; perfect! Normally, however, a chicken takes me 4 hours, don't understand why it cooked quicker this time.
I let her rest 30 minutes, then started cutting. Very, very messy, and the chorizo was not what I would call "cooked". Then, when I sliced the first breast off, it was just about raw on the inside, wtf?? The legs and wings were saved, but I ended up chucking the rest. No idea what went wrong here.
EDIT: while waiting for the breasts to cool before throwing them in the freezer until trash day, I decided to throw them in a pan and finish cooking them in the oven. Will report what they're like later.
I Know Why The Egged Bird Sings.