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spatchcock chicken questions

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Timbo66
Timbo66 Posts: 109
in EggHead Forum
Im planning on doing one this weekend. I plan on setting in fridge the day be for, do i season it before placing in fridge? Best heat method (direct or indirect) temp and time I know the breast at 160* just need a rough time. Thanks you all. Tim.
Large Egg, Warner Robins,Ga
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I season 1hr or so before goin on the egg. Do you have a way to go raised direct? If so I cook at 400-425 raised direct for about 1hr maybe a little less. If no raised direct then I would go same temps with the PS and a drip pan.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
    edited January 2014
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    I go direct raised at 400. I don't know time anymore on my chicken cooks. I just stick my thermapen in and it tells me it's done.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Timbo66
    Timbo66 Posts: 109
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    I can, I have the extend a rack. Thanks alot for the 
    Large Egg, Warner Robins,Ga
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    I usually go raised indirect cause I find the drippings produce a bad smoke but apparently that doesnt stop most so I may have to try it again!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • minniemoh
    minniemoh Posts: 2,145
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    Normally I go 424 raised indirect. I did one recently raised indirect on the top rack of the AR that was the best one I've made to date. I walked away from the egg for a little while thinking the temp was stable. The temp crept up to 500-525* and I was worried it would get dry. It was the best skin I've had and it stayed very juicy too. Might have gotten lucky. I need to try that again. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • jfm0830
    jfm0830 Posts: 987
    edited January 2014
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    I've only recently gotten my AR, so I haven't had time to try using it to cook the chicken raised indirect. 

    The first meal I made on my brand new Egg was spatchcocked chicken. I used the platesetter legs up with a foil drip pan on it. The chicken was cooked at 325 degrees for 1:30 and was flipped at the midpoint (45 mins) from breast side up to breast side down to finish. It was brushed with some olive oil when I flipped it. I have found at that temp, they typically take from 1:30 to 1:45. I didn't have a problem with smoke from the drippings, but the 325 degree cooking temperature may explain that. Someone around here (Mickey I think) suggested using 1/2" copper plumbing T's for shims, and that is what I use if I am worried about smoke from drippings.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Mickey
    Mickey Posts: 19,674
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    Raised direct 400 skin side up
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • bo31210
    bo31210 Posts: 715
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    Not trying to hijack the thread but is there a difference between cooking two chicken halves and a spatchcock? Halves just seem easier to me bit trying to make sure I am not missing something. Thanks
    In the middle of Georgia!    Geaux Tigers!!!!!
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  • tulocay
    tulocay Posts: 1,737
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    I just did a spatchcock cook last weekend. Raised direct at 400. Took almost exactly an hour. There was a little smokiness from the drippings. Other than that, it was very moist.
    LBGE, Marietta, GA
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  • Timbo66
    Timbo66 Posts: 109
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    Thanks you all.
    Large Egg, Warner Robins,Ga
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  • FloridaTexan
    FloridaTexan Posts: 19
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    bo31210 said:
    Not trying to hijack the thread but is there a difference between cooking two chicken halves and a spatchcock? Halves just seem easier to me bit trying to make sure I am not missing something. Thanks

    I am interested in this same question.
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  • lousubcap
    lousubcap Posts: 32,337
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    Here's a link to address spatchcock and half-cocked chix- http://www.nakedwhiz.com/recipes2.htm#chicken  Main site is an eggcellent reference for all things ceramic-check it out sometime.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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