The spatchcock chichen

Unknown

was the best chicken I have ever ate. Just rubbed down with my rub,cooked at 300 for 2 hours. It was the juiciest yard bird ever. Thanks for those that helped..
Happy Cooking
Scott

dublin

smokeapig,
wow, you cooked a spatchcock chicken for 2 hours.
I do mine for 1 hour, is there much difference with the extra hour?
Did you do it indirect?
Dublin

Bill in VA

I did a similar cook a couple weeks ago. A friend asked me to cook 4 whole chickens for her. To make a long story short, they were cooked around the 300ºF range instead of the 375ºF range that I usually cook them at.[p]The results were incredible. When she went to cut a leg off of one, the bone came out in her hand with no meat on it at all. VERY tender. There were about 15 people there eating and they all raved![p]I'll be trying it again![p]Bill

Unknown

Dublin,
It seemed to work for me. What temp do you cook yours at?? I went between 295-300 for probably 1:45 to 2 hours. Came out tender and juicy. It was the first time I tried it,so next time Ill go for the 350 for 1 hour method. Happy Cooking
Scott

Unknown

Dublin,
It was kind of indirect. I put a metal pizza pan(one of those with holes all in it) on the main gtate, then another grate on the pizza pan. Chicken then when on.

Strmn2Smoke

Dublin,
I did the spatchcocked chicken directly on the grid for twenty minutes cut side down and then flipped it skin side down for twenty-five minutes. I had marinated it overnight with JJ's rub in the refrigerator. Without question it was the best fowl I have ever eaten. NDE