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Sundays are for the Spatchcocks

SouthernSmoke
SouthernSmoke Posts: 56
in EggHead Forum
Afternoon y’all! Been absent from the forum for a while (12 years to be eggsact), but wanted to get back on here more regularly! My return post is from today’s cook which is a spatchcock chicken. Dry brined for 8 hours, rubbed with Heath Riles honey chipotle rub, and did an indirect setup at 375-400. Very crispy skin, juicy breasts, and the kids actually ate it! Overall, calling this one a success. 
Hunter - LBGE
Oxford, MS
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Comments

  • lousubcap
    lousubcap Posts: 36,662
    Welcome back.  Way to surface in style. Great colour (nod) on that yard bird.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ColbyLang
    ColbyLang Posts: 4,385
    Welcome back, great color on that chicken
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    Something that on the surface seems like a simple cook but is so hard to do perfectly. 
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  • Chief9
    Chief9 Posts: 145
    Looks great, actually did the same thing for dinner tonight.  Your skin came out better than mine!
    Carrollton, Va
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  • Botch
    Botch Posts: 17,330
    Since you have a thermo in both the breast and a thigh, what temps did you pull her at?  I haven't done  a whole chicken yet since getting a 2-thermo setup, and not sure what temp to follow (I'll pull a breast between 155 and 160º, thighs anywhere between 175-195º).  
    And Welcome Back!  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • caliking
    caliking Posts: 19,779
    Great looking bird!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SouthernSmoke
    SouthernSmoke Posts: 56
    Botch said:
    Since you have a thermo in both the breast and a thigh, what temps did you pull her at?  I haven't done  a whole chicken yet since getting a 2-thermo setup, and not sure what temp to follow (I'll pull a breast between 155 and 160º, thighs anywhere between 175-195º).  
    And Welcome Back!  
    I only had one probe in the chicken and had it in the breast. The other probe was on the grate to give me temp at grate level. But I ended up pulling at 160 in the breast, then I probed the legs and they were at 180ish. It turned out much better than expected! I thought it may be too salty with the dry brine. 
    Hunter - LBGE
    Oxford, MS
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  • johnmitchell
    johnmitchell Posts: 7,355
    Welcome back and great looking bird😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bluebird66
    bluebird66 Posts: 2,943
    Great looking yard bird!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Our go to for chicken, simple fast and if watched, great colour.  I like to do one side with the wife’s Mediterranean rub and the other with real rub, Chick a Licka Bam Bam and some Swamp Venom…Gives a nice two tone finish. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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