Dr. BBQ's Big Time Championship Spatchcocked Chicken

BTG

Just pulled two spatchcocked chickens off the egg. They were great. I cooked for 4 hours indirect at 225 with cherry wood for smoke according the the directions for Dr BBQ's Championship Thighs. Marinate overnight in italian dressing (I use generic in bulk from Sam's) then Big Time BBQ Rub 30 min prior to putting on grill. I did not put any sauce on today as the final step to save time - we were all too hungry to wait. I know the thighs are great after winning first place in a competition with his receipe last fall. Well, this method also works great for whole spatchcocked birds. The breast is not a moist as the dark meat as expected but still very moist. After many cooks of chicken, slow smoking is by far my favorite way to prepare. If you don't have his cookbook I highly reccomend it.[p]BTG
[ul][li]Dr BBQs website[/ul]

dblR

BTG,
I agree with you on Dr. BBQ'S cookbook. Every egghead should get it. Recipes and cooking tips are great; even if an egghead likes to eggspriment.[p]Ralph