Spatchcock Brick Chicken

SoCalTim

I started with a 5 lb chicken, seasoned with Albikurky Green Chili Rub, which has a, incredible Southwestern flavor to it.

A fresh chicken, a couple bricks, and some of your favorite rub to create a delicious tasting bird right on your BGE.

Also I went with a little smoke to add another layer of flavor. I love the flavor pecan gives poultry, so place a couple chunks of pecan wood chunks directly on the hot coals

Got the egg up to temp, about 375-400 in-direct, I placed the chicken skin side down, put two freshly foil firebricks on top. I removed the bricks when the temp hit 130 and pulled when the temp hit 158 - The end result was a chicken evenly cooked and nicely crisp skin, the result of the bricks 

bhedges1987

I'd take a plate of that!

Legume

Beautiful. Do you preheat the bricks at all?

SoCalTim

Legume said:

Beautiful. Do you preheat the bricks at all?

Actually, Yes I did. I threw them in the egg as it came to temp.

johnkitchens

Great looking cook Tim. We are addicted to Albukirky rubs. Thank you so much for hooking me up with some.