Spatchcock Chicken - Direct or Indirect Best?

Cerebellum300

Opinions?

Bar

http://www.nakedwhiz.com/spatch.htm

I prefer raised direct.  Have used this technique for years and turns out consistently good.

Langner91

+1 on Raised Direct

Money_Hillbilly

+2 on raised direct 400-425

4TheGrillOfIt

Indirect at 400F.  A couple of advantages to this method, more smoke flavor like applewood if desired and allows for a temperature probe in the breast for the cook. 

jdMyers

What ever you do take photos

StillH2OEgger

I would guess it's a fairly even split on direct or indirect for spatchcock. I've done it both ways, but am firmly in the indirect camp at this point. The good thing is you can get good results with both approaches so try it both ways and go from there.

Archcam

Agreed about using raised direct.  I'd add to also smash it* with bricks. 

*Lay the (heated and foil-covered) bricks on top of the breasts.

StillH2OEgger

Archcam said:

Agreed about using raised direct.  I'd add to also smash it* with bricks. 

*Lay the (heated and foil-covered) bricks on top of the breasts.

What is the purpose or effect of using the bricks?

PigBeanUs

Presses them flat. Can sear them too, if the bricks  (via dome temp) are hot enough. Like pressing a duck breast

we prefer crispy skin, so raised, direct, fairly middling (or even lower) temps, work best for this house. We also dry the skin for at least a few hours, uncovered, in the fridge

Archcam

StillH2OEgger said:

Archcam said:

Agreed about using raised direct.  I'd add to also smash it* with bricks. 

*Lay the (heated and foil-covered) bricks on top of the breasts.

What is the purpose or effect of using the bricks?

Sorry, I should’ve explained that. In addition to what @PigBeanUs said, flattening the breasts with bricks helps to even out the cooking time by making the thickness of the meat more uniform.  That’s important when cooking direct, as the cooking time is usually shorter than when cooking it indirect. (Though it also helps when cooking indirect, as well.)

paqman

I go indirect @ 400F because I do not like the taste of the fat dripping on the coals when doing longer cooks.  The fat dripping in a hot pan and then vaporizing back onto the chicken tastes much better and you get crispy skin at that temp.

DonWW

Direct at 350 - 375.  And, for a boost for crispy skin, flip for the last 10 minutes or so. 

Cerebellum300

Thanks, everyone! Looks like my method was closest to DonWW. Direct 375. I did raise the grid a bit. I keep 3/4” copper tees on hand if I feel the grid needs a bit of raising. Also did a pan full of sliced potatoes, onions, carrots, zucchini and red bell pepper. The chicken was citrus peppercorn from Costco and cooked for about an hour. Those are grapefruit slices in the pic.The veggies were seasoned with olive oil, salt, pepper and onion salt and cooked on the grid for about 40 minutes. Turned out great!

Jcl5150

Cerebellum300 said:

Thanks, everyone! Looks like my method was closest to DonWW. Direct 375. I did raise the grid a bit. I keep 3/4” copper tees on hand if I feel the grid needs a bit of raising. Also did a pan full of sliced potatoes, onions, carrots, zucchini and red bell pepper. The chicken was citrus peppercorn from Costco and cooked for about an hour. Those are grapefruit slices in the pic.The veggies were seasoned with olive oil, salt, pepper and onion salt and cooked on the grid for about 40 minutes. Turned out great!

Nailed it!

MotownVol

I agree with raised direct.  Here are two birds I cooked last weekend.

TrippleRipple

Raised direct. 400. Skin up to start. Flip at IT of 130. I find the skin crisps better after being rendered. I also inject.