Whole chicken, differing opinion to spatchcock...

SouthOfI10

Well, I am still a newbie to the Egg at about two years, but I have to say that I think I like cooking whole chickens better without spatchcocking. I have tried both ways at least half a dozen times, and I am leaning toward leaving them whole. Don't get me wrong, spatchcock is great and quite the novelty, but it's just missing...something. I'm a brine freak, so most everything gets a dunk in the sugar and salt before the Egg. I cook both at 350F, but spatchcock gets cooked direct, whole indirect. Both take about an hour and a half to complete. At the end of the cooks, I have usually decided that I like the un-cut version better. Is it just me? Anyhow, here's today's bird. Quite tasty. What y'all got on the ceramic this fine afternoon???[p]
I'm liking "Shaking the Tree" and the Winter Lager

Indirect, no water in the pan.[p]
Done and done. Can you see the juice mark in the pan where the Polder punctured the breast?[p]Have a great evening.[p]Scott

Unknown

SouthOfI10,
I'm with you. There is nothing like a whole roasted chicken. Got one on the egg now.