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Spatchcock: direct or indirect

jeffcaputojeffcaputo Posts: 15
edited July 2012 in Poultry
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.  


  • TjcoleyTjcoley Posts: 3,528
    Direct, raised grid. 
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • jeffcaputojeffcaputo Posts: 15
    I forgot to ask what temp you get the dome to

  • bigphilbigphil Posts: 1,390
    i've done mine raised direct at about 350/370 dome temp took about an hour 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • lousubcaplousubcap Posts: 16,798
    +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-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MickeyMickey Posts: 18,748
    Direct / raised grid / 400
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DocWonmugDocWonmug Posts: 300
    Direct, raised, 350. DP Jamaican Firewalk. One hour. Perfection.
  • ShiffShiff Posts: 1,708
    Indirect 350 on regular grate. 
    Large BGE
    Barry, Lancaster, PA
  • travisstricktravisstrick Posts: 5,001
    Direct / raised grid / 400
    Exactly what I do. It's fast and perfect.
    Be careful, man! I've got a beverage here.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Direct / raised grid / 400
    Exactly what I do. It's fast and perfect.

  • And I do mine indirect, 475 about an hour- crispy yet tender <:-P 5 hour brine and inject with butter last 30 mins.
  • Black_BadgerBlack_Badger Posts: 1,182
    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 -
    Finally back in the Badger State!

    Middleton, WI
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