Rubbery Breast Spatchcock Chicken

Patriot

The last few times I have done spatchcock chicken the breast meat has turned out "rubbery". Looking for possible causes. I cook them raised direct, high in the dome with woo extender at 375 until IT of 163-165. Then pull and rest for 5 minutes. Cook time is usually between 50 to 60 minutes. Suggestions welcome.

The Cen-Tex Smoker

ColtsFan

That's odd. I do mine a tad higher too, but I'd think temp is the culprit. @The Cen-Tex Smoker may be onto something. I was going to ask if you brined it by chance. 

Going by your handle, maybe the chicken was a little "deflated"

s_austin_egger

You're pulling it too late in my opinion. I make sure that I have the dark meat over the hotter part of the grill and cook until the breast reads 155.  Pull and tent. It will come up the last 10 when tented with foil. 

NPHuskerFL

I go 375-425 raised direct. Legs toward the hinge. No brine. And pull once breast IT 155. Pretty simple cook for meal or meal prep. 

The Cen-Tex Smoker

s_austin_egger said:

You're pulling it too late in my opinion. I make sure that I have the dark meat over the hotter part of the grill and cook until the breast reads 155.  Pull and tent. It will come up the last 10 when tented with foil. 

I do pull mine around 155 as well.

lkapigian

Did you leave the implants in?

tjv

bird needs more time upside down with skin toward the heat.  if you cover and tent after you pull it, good chance the skin will go soft from the moisture trapped under the cover.

I start my birds upside down on the extender, 5-10 minutes to give the skin a head start.  depending on what the skin looks like, I'll flip it over during the cook to give the skin more direct heat and it gives me something to do.......



t

DoubleEgger

Buy air chilled birds. I had the same problem. 

Mikeymise

Such a difference in the quality of today's poultry.  Personally, I think Tyson and Perdue are tasteless and rubbery.  I've been buying Bell & Evans brand for over ten years.  We rarely eat boneless breasts except for piccata or Marsala.  When the chicken hits the saute pan, it's an instant chicken aroma.  Not with other brands.  We are fortunate to have a meat dep't that displays all B&E parts on ice.  We pick what we want.  I think it's worth the extra buck; it has that much better flavor.  B&E is air chilled, also.

Patriot

Patriot

s_austin_egger said:

You're pulling it too late in my opinion. I make sure that I have the dark meat over the hotter part of the grill and cook until the breast reads 155.  Pull and tent. It will come up the last 10 when tented with foil. 

I think you may have the answer. next time I will pull it at 155. Thanks.

Patriot

Mikeymise said:

Such a difference in the quality of today's poultry.  Personally, I think Tyson and Perdue are tasteless and rubbery.  I've been buying Bell & Evans brand for over ten years.  We rarely eat boneless breasts except for piccata or Marsala.  When the chicken hits the saute pan, it's an instant chicken aroma.  Not with other brands.  We are fortunate to have a meat dep't that displays all B&E parts on ice.  We pick what we want.  I think it's worth the extra buck; it has that much better flavor.  B&E is air chilled, also.

  I have not seen air chilled chicken in any grocery stores near me in Southern California. I will keep looking.

pgprescott

tjv said:

bird needs more time upside down with skin toward the heat.  if you cover and tent after you pull it, good chance the skin will go soft from the moisture trapped under the cover.

I start my birds upside down on the extender, 5-10 minutes to give the skin a head start.  depending on what the skin looks like, I'll flip it over during the cook to give the skin more direct heat and it gives me something to do.......



t

I do similar but in reverse. I let the skin set a bit while cooking bones down then I flip it to crisp the skin. Usually skin down for about 15-20, then back to bones down.