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Bird time

Powak
Powak Posts: 1,412
in EggHead Forum
I’ve been doing a lot of Eggin’ for the past 5 years, smoking briskets, butts and ribs, grilling up steaks, burgers, boneless chicken and pizza, but I haven’t done much with whole or spatchcocked chickens. Just a little bit but not enough to get a real feel for the size to time and temp ratio. Is there any easy rule thumb to go by? Like 20 minutes per pound at 350 or something?  Like tonight for example, I’m doing a 5lb broiler bird. I’m going to spatchcock it so that will maybe take almost a pound off, cook it raised direct at the felt, probably will take 2 hours?
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  • Langner91
    Langner91 Posts: 2,120
    It could take 2 hours, if you guess the correct temperature.

    I do them at 375°F.  Raised direct.  They are usually done before 2 hours.  Probably more like an hour to hour and a half?  But, I have never timed it.  I have a few drinks and poke it with the instant-read once in awhile.
    Clinton, Iowa
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    I do raised direct high in the dome 400-425 usually takes 45 minutes to an hour. I pull @155 breast. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    Perfect every time!!


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    edited May 2021
    Many ways to skin a cat.  I have settled on indirect at 400 F so I can leave a temperature probe in thickest part of the breast.  I get beautiful skin every time and no worries about over cooking or getting an uneven cook.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • Powak
    Powak Posts: 1,412
    4TheGrillOfIt said:
    Many ways to skin a cat.  I have settled on indirect at 400 F so I can leave a temperature probe in thickest part of the breast.  I get beautiful skin every time and no worries about over cooking or getting an uneven cook.  
    Man that looks delicious! Do you do it felt height or up in the dome a little? I’ve gotta PSWOO2 with the D grate so I could send it up high.
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  • Powak
    Powak Posts: 1,412
    Well goin back to maybe a little lower in temp and direct next time. Ran about 415-20ish the whole time. Halved my chicken so it took 45 minutes.  Skin was initially crisp but softened while keeping warm under some tinfoil. 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @Powak Spatchcock makes for juicier breasts and I don’t tent with foil anymore since you are correct it makes the skin soften.  I go even higher in the dome direct with the D-grate from CGS
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    Powak said:
    4TheGrillOfIt said:
    Many ways to skin a cat.  I have settled on indirect at 400 F so I can leave a temperature probe in thickest part of the breast.  I get beautiful skin every time and no worries about over cooking or getting an uneven cook.  
    Man that looks delicious! Do you do it felt height or up in the dome a little? I’ve gotta PSWOO2 with the D grate so I could send it up high.
    I have the same setup, but I gernally do it at the felt line.  This bird was SPG, no special prep and I added a chunk or two of applewood.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • Powak
    Powak Posts: 1,412
    Money_Hillbilly said:
    @Powak Spatchcock makes for juicier breasts and I don’t tent with foil anymore since you are correct it makes the skin soften.  I go even higher in the dome direct with the D-grate from CGS
    Yup, going up in the dome next time,‘keeping it spatch instead of halving.
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