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Spatchcocked Chicken

NessmukNessmuk Posts: 251
edited 1:50PM in EggHead Forum
I stopped by the food store to see if they had chicken cut in halves. They didn't. I wanted to smoke a spatchcocked chicken, so I asked the butcher to cut on in half. He did it on the band saw. [p]I brined overnight & fired my BGE the next day. Cooked the bird at about 300 for 4 hours or until the thigh & breast temps got to 180.[p]I mist with olive oil & apple juice every 30 minutes.[p]I took another suggestion from the wire & pierced a potato with the probe & set at grill level. I noted the temp difference between grill level & dome. It varied from 5 degrees to 50 degrees.[p]There has to be another unknown as to the difference vis thermometer quality or calibration.[p]The bird turned out perfect with a browned skin. [p]Nessmuk


  • JSlotJSlot Posts: 1,218
    Nessmuk,[p]Cooking the thigh to 180 is proper, but if the breast went to 180, too, it seems that would make it awful dry. How did you keep it moist? Most of us cook to 165 or so in the breast.[p]Jim
  • RibEyeRibEye Posts: 3
    4 hrs at 300deg!!!! YOu gotta be kiddin....I agree with Jslot...breast should be no more than 160deg. and the thigh should be between 170-175. Spatchcocked chickens cook faster due to the butterfly cut of the chicken.
    Raise your temps to 350deg and cook each side for 25-30 min.

  • Nessmuk,[p]spatchcock is just a fancy (or funny) word for butterflied. So a halved chicken isn't spatchcocked - it's just halved. [p]Just getting the terms straight. [p]
  • Toe 49Toe 49 Posts: 193
    Wow...I agree, that time is long but I also have found out even cooking something too long on the BGE does not necessarily mean it will dry out. I did a spatchcocked chicken at the Patriots game this weekend and it was done in less than an that way of cooking them!

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