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Spatchcock Fail

Teefus
Teefus Posts: 1,260
in EggHead Forum
OK, maybe not a fail. But it sure wasn't a win.

I've done a number of spatchcocked chickens. My MO is to brine them, season them, cook them skin side up indirect (plate setter installed) with a drip pan. I usually go about an hour at 350* dome with a chunk of apple wood added to the lump for some smoky goodness. It's never not yummy, but the skin is either leathery or rubbery.

Some have suggested going direct instead. Starting out on the skin side to establish some browning, then flipping over to finish. The results were marginal. The skin was still rubbery, only now it was flavored with the essence of chicken fat that had dripped on the coals and burned. Yuck. The meat was still pretty good.

Suggestions? Barring any sage advice, I think next time I'll revert to my old approach.
Michiana, South of the border.
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Comments

  • pflug
    pflug Posts: 106
    Have you tried air drying overnight in the fridge?  I find that helps make the skin crispy.  Some recipes also talk about putting a salt-cornstarch mixture on before air drying to help crisp the skin.
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  • Teefus
    Teefus Posts: 1,260
    pflug said:
    Have you tried air drying overnight in the fridge?  I find that helps make the skin crispy.  Some recipes also talk about putting a salt-cornstarch mixture on before air drying to help crisp the skin.
    I've tried the air try approach. I get leathery instead of rubbery. I may try a higher heat on the egg. I do whole breasts on my Weber Kettle indirect and just rub the skin with salt. It turns out like a potato chip and all the fat under the skin renders off. I'm sure the dome temperatures are running higher than 350*
    Michiana, South of the border.
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  • Photo Egg
    Photo Egg Posts: 12,137
    If you are cooking indirect, PS legs up with grate on top, you are cooking at "felt line". If dome temp is reading 350 you are about 25 degrees cooler at felt level. 
    Try same set up with temps closer to 400 dome and remove your top daisy wheel and control your temps with the lower vent. This will let out more moisture.
    I would also suggest a dry brine or just dry rub. A wet brine is great for skinless chicken but really kills you in the Egg if you want crispy skin.
    Cooking with daisy wheel wide open or removed will also help with off taste from fat dripping when cooking raised direct. Help, not eliminate.
    Thank you,
    Darian

    Galveston Texas
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Raised, indirect in the 425* range. I use the top level of an AR = Crispy skin every time
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SonVolt
    SonVolt Posts: 3,316
    edited August 2018
    Wet Brine = flabby skin. Try a dry salt brine overnight left uncovered in the fridge. Blot dry with paper towels then give a light oil rub on the skin. Go direct skin-side-up in the ~400F range.  I don't typically flip the skin-side-down, but if I did I would wait until near the end once the fat and skin had rendered down quite a bit, else you're just battling flareups and wet skin.  I can get perfectly crispy skin never flipping, even on my gasser. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • lkapigian
    lkapigian Posts: 11,549
    edited August 2018
    Baking Powder (mixed with salt) on the skin
    Visalia, Ca @lkapigian
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  • Teefus
    Teefus Posts: 1,260
    Photo Egg said:
    If you are cooking indirect, PS legs up with grate on top, you are cooking at "felt line". If dome temp is reading 350 you are about 25 degrees cooler at felt level. 
    Try same set up with temps closer to 400 dome and remove your top daisy wheel and control your temps with the lower vent. This will let out more moisture.
    I would also suggest a dry brine or just dry rub. A wet brine is great for skinless chicken but really kills you in the Egg if you want crispy skin.
    Cooking with daisy wheel wide open or removed will also help with off taste from fat dripping when cooking raised direct. Help, not eliminate.
    Good suggestions. Thanks.
    Michiana, South of the border.
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    I run raised direct at 400 dome.  Comes out perfect.

    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great advice so far. One more thing to try is to use a raised grid of some kind and go raised indirect. You get the reflective heat from the ceramic plus more convection action as the air moves up and over the bird to exit through the top. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lousubcap
    lousubcap Posts: 36,809
    edited August 2018
    Another vote for very raised direct (about 4 " above the gasket line) at around 350-400*F.  Air-dry overnight in the fridge, as well.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,597
    350 direct skin side down and do not flip until the skin IS crispy. this eway the skin fries in its own grease.  i buy them spatched with no legs or wings, less fat dripping on the fire and a large egg fits 7 of them

    close to the coals

    image

    raised up high

    image


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I've went indirect, raised indirect, direct and raised direct.  I tend to go raised direct 400-425.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Mickey
    Mickey Posts: 19,768
    Years and years: this works. 
    Spatchcocked Turkey and Chicken on the Big Green Egg
    (you cut out the backbone and cook opened)
    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)
    Chicken 3 to 3.75lb bird or birds. Under an hour cook. 
    Or, just add a package of legs extra. 
    I do not brine the turkey or Chicken. 
    If time I like to leave uncovered in the fridge overnight (no problem if no time) 
    I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.
    I will use a coffee rub. Use what you like.
    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
    I use about a single handfull of mixed chips: Cherry & Pecan. 
    Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.
    Cook Chicken to temp breast 160.
    Rest both 10 mins.

     
    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee..
    Equal part: Brown Sugar..
    ½ part: Black Pepper..
    ½ part: Kosher Salt..
    ½ part: Garlic Powder..
    ¾ part: Ancho Chili Powder..
    NOTE: I just start with a small jar of the Instant Expresso Ground coffee and use the jar for all measurements. 
    Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    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). Just given a Mini to add to the herd. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    edited August 2018
    Mickey said:
    Years and years: this works. 
    Spatchcocked Turkey and Chicken on the Big Green Egg
    (you cut out the backbone and cook opened)
    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)
    Chicken 3 to 3.75lb bird or birds. Under an hour cook. 
    Or, just add a package of legs extra. 
    I do not brine the turkey or Chicken. 
    If time I like to leave uncovered in the fridge overnight (no problem if no time) 
    I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.
    I will use a coffee rub. Use what you like.
    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
    I use about a single handfull of mixed chips: Cherry & Pecan. 
    Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.
    Cook Chicken to temp breast 160.
    Rest both 10 mins.

     
    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee..
    Equal part: Brown Sugar..
    ½ part: Black Pepper..
    ½ part: Kosher Salt..
    ½ part: Garlic Powder..
    ¾ part: Ancho Chili Powder..
    NOTE: I just start with a small jar of the Instant Expresso Ground coffee and use the jar for all measurements. 
    Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    Mickey,
    What is your Daisy Wheel setting for a cook like this?

    edit...Just poking the bear.lol
    Thanks for posting your coffee rub again. I think I'm the only person on the forum who has not made it yet.
    Thank you,
    Darian

    Galveston Texas
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  • grussem
    grussem Posts: 120
    I always dry brine and cook between 375-400 indirect. Crispy chicken every time.

    My YouTube Channel
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