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Spatchcock Chicken

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lantzwr
lantzwr Posts: 229
edited February 2016 in EggHead Forum
Cooked an 8 lb spatchcocked chicken at 375 F, raised direct with peach wood, rubbed with Meat Church Honey Hog rub.  Took it off after about an hour and a half.  Peach smoked added a really good flavor to the meat.  Will definitely use it again.

Rob, Large BGE, Merritt Island, (Space Coast of Florida)

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