Butterfly chicken- different cook times. How to adjust?

eggheadbrown

Hi. 

When I cook a butterfly/spatchcock chicken- the leg/thigh is finished before the breast. I am forced to cut the the thigh/leg and remove from heat to avoid overcooking. All tastes great but definitely doesn't present as well in pieces. typically takes 30 minutes to cook breast and 20 to cook thigh/leg

Any suggestions? I sear chicken direct bone side up for a few minutes, then in-direct bone down until internal 165. 

Thank you!

Steve

THEBuckeye

375 - Stable

Raised Direct (What is your set-up?)

45-50 minutes

Breast 160-165

Thighs 180-185

Has never failed and have never had to remove the legs/thighs.

lousubcap

First up, welcome aboard and enjoy the journey.
Now, I don't know your cooking set-up or dome temp but I usually see around 50-60 mins for a spatch chix cook running raised direct with about 350-380*F on the calibrated dome.  I go with the legs to the back (generally hotter part of the BGE) and depending, will ice the breasts for around 20 mins or so before starting the cook.  Take the breasts to 160*F and the legs are generally around 180*F at that time.  Every cook is a bit different but that's a good summary for me.  FWIW- 

eggheadbrown

I have been cooking at a higher temp - 500-550 with raised direct then in-direct at same temps. I wrongfully assumed that thighs and breasts are done at 165 and have removed from grill at this temp.

I got lots to learn! I will give this a try on the weekend and hopefully all works well. 

I appreciate the feedback.

Steve

buzd504

Just monitor the breast temp and pull at about 160.  The dark meat has more fat and is much more forgiving on temperature.  It will also cook faster.

Darby_Crenshaw

thighs toward the back of the cooker.  at least in mine, that's a bit hotter.  the air coming in the lower vent ends up running up the back of the cooker as far as i can tell.  coals seem to concentrate back there.

THEBuckeye

eggheadbrown said:

I have been cooking at a higher temp - 500-550 with raised direct then in-direct at same temps. I wrongfully assumed that thighs and breasts are done at 165 and have removed from grill at this temp.

I got lots to learn! I will give this a try on the weekend and hopefully all works well. 

I appreciate the feedback.

Steve

That's the fun part about Egging. You will be an Eggspert sooner than you know. It takes doing things a few times to feel comfortable. It won't take long before SHMBO is no longer impressed. 

Something I do is when searching the forum for a technique or recipe or temps, etc. I'll copy and paste and email it to myself with a subject such as Salmon or Mike's Car Wash Ribs, etc. for quick reference. 

Too much to cook, so little time!

THEBuckeye

You can also do wings the with the same set-up - 375 RD for approx 5-40 minutes. 

On the other hand, you can do chicken/wings low and slow - 225-250 for about 2-2 1/2 hours raised indirect. 

There is no "right" way. It's all good. 

eggheadbrown

Put the thighs at the back even though it is hotter? Wouldn't I want them in the front if they cook faster than the breast?

I have never heard of icing the breast. interesting. 

What is considered raised? I have an box extender so my grill sits at the lip of egg. I also have a smaller grill with legs that can increase another 4+/- inches above lip. does this qualify as Raised?

Thanks for all the feedback. 

THEBuckeye

Raised is at the gasket line.

eggheadbrown

THEBuckeye said:

Raised is at the gasket line.

Thanks! 

Darby_Crenshaw

sorry man.  misread it.  thought your thighs were underdone...

BRush00

THEBuckeye said:

Breast 160-165

Thighs 180-185

I've actually always wondered about this....

Why is it that breast meat is "safe to eat" at 160 degrees, and the Thigh is "safe to eat" at 180?  I would've thought that the Salmonela etc. is killed at the same temp, regardless what muscle it's in.

Focker

Why not break the chicken down before the cook, and pull each piece as they finish?

Darby_Crenshaw

re "Why is it that breast meat is "safe to eat" at 160 degrees, and the Thigh is "safe to eat" at 180?  I would've thought that the Salmonela etc. is killed at the same temp, regardless what muscle it's in. "

nothing to do with safety  dark meat is a little too gooey still at lower temps.  i actually prefer it higher sometimes, even 200

it's all safe at 140, but palatable? that's up to you

eggheadbrown

Focker said:

Why not break the chicken down before the cook, and pull each piece as they finish?

No reason other than presentation and pride. 

eggheadbrown

I THEBuckeye said:

eggheadbrown said:

I have been cooking at a higher temp - 500-550 with raised direct then in-direct at same temps. I wrongfully assumed that thighs and breasts are done at 165 and have removed from grill at this temp.

I got lots to learn! I will give this a try on the weekend and hopefully all works well. 

I appreciate the feedback.

Steve

That's the fun part about Egging. You will be an Eggspert sooner than you know. It takes doing things a few times to feel comfortable. It won't take long before SHMBO is no longer impressed. 

Something I do is when searching the forum for a technique or recipe or temps, etc. I'll copy and paste and email it to myself with a subject such as Salmon or Mike's Car Wash Ribs, etc. for quick reference. 

Too much to cook, so little time!

I found and saved Mike's Car Wash Ribs- thanks! When people quote cook temps in the forum/recipes, are they typically dome or grate temp?

lousubcap

Regarding temp quotes, the general convention is the temp is dome (as that is the one indicator all BGE's have) unless otherwise stated.  Key word "general".

THEBuckeye

lousubcap said:

Regarding temp quotes, the general convention is the temp is dome (as that is the one indicator all BGE's have) unless otherwise stated.  Key word "general".

Agree. You'll see "grate' and "dome" temps as well in the same post.