Spatchcock: direct or indirect

jeffcaputo

The title pretty much sums up my question, do you do your Spatchcock direct or indirect.  If you do it direct do you raise the grid?  

I am doing my second one tonight and last time I did it direct, not raised.  It tasted great, was very moist, but the skin was badly burned, maybe because of too much sugar in the rub.  

Tjcoley

Direct, raised grid. 

jeffcaputo

I forgot to ask what temp you get the dome to

bigphil

i've done mine raised direct at about 350/370 dome temp took about an hour 

lousubcap

+1 with raised, direct-around 350-400 on the dome for about an hour-cook to about 160 in the breasts and 180+ thighs.  I put the legs to the back of the BGE (hotter there) and will ice the breasts for around 15-20 mins before tossing on the BGE.  Works for me-

Mickey

Direct / raised grid / 400

DocWonmug

Direct, raised, 350. DP Jamaican Firewalk. One hour. Perfection.

Shiff

Indirect 350 on regular grate. 

travisstrick

Direct / raised grid / 400

Exactly what I do. It's fast and perfect.

Mighty_Quinn

Direct / raised grid / 400

Exactly what I do. It's fast and perfect.

Yup.

BeecaveKitchen

And I do mine indirect, 475 about an hour- crispy yet tender <:-P 5 hour brine and inject with butter last 30 mins.

Black_Badger

Just did my first ever. 350 - 400 (rose over cook) indirect for 1 hour. I'd rubbed it last night and let is chill in the fridge over night uncovered. Skin is crispy and meat is tender. This will be something I cook very frequently.

Cheers all -
B_B