Cooked my first two Spatchcock Chickens last night. 370 degrees on the raised grid AR for just over an hour. Cooked one with Weber Kick Chicken rub and one with DizzyPig Tsunami Spin. One chicken was a couple pounds heavier than the other and took bit longer. (BTW the wife really liked the DP Tsunami Spin over the Kicken Chicken).
Question is this. When the breast IT hit 160 the thigh IT was 198. The taste was great and it was plenty juicy. I have heard the thigh internal temperature should be 185. Is there a way to raise or lower the grid or tie the chicken to get closer to the 185 when the breast hits 160? Would cooking at 350 give me a closer delta?
XL BGE; Medium BGE; L BGE