Reading all the spatchcock hype on here, I was intrigued and I finally gave it a try. Results were ok but not terrific. I cooked it direct at 400 until the temp reached 180 in the thigh. Typically I do beer butt chicken and use a dry rub and a little EVOO, this time I used barbecue sauce instead.
My only issue was it turned out to be a little dry compared to my usual beer butt chicken. Does anyone have any pointers? Did I leave it on a little too long? 175 hot enough? Anyone cook it indirect with better results?
I don't typically use a meat thermometer for much of anything except prime rib.
XL BGE, egghead since 2010
Favorites: Seared tuna, beer butt chicken, ABT's