Spatchcock chicken tomorrow-looking for advice today
 

Hi guys:
I wanna do two spatchcock chickens on my large BGE tomorrow. This will be my second shot at this. The first chicken i did tasted really good (although a tad too smoky). However, I found the skin to be a little leathery. I brined it overnight and cooked at 300 indirect heat. From my research on here, it seems some recommend brining (as I plan on doing tonight), but then drying off in the morning and allowing it to dry some more in the fridge before rubbing down.

Is this my best bet at getting really crispy skin? Any other suggestions?

Sounds like a good plan but kick the temp up to 350 - 400 would be my guess. I do mine on a Weber with the dome temp around 425 - 450. Comes out perfect. Good luck and let us know how it come out.

I cook my spatchcocked chickens and turkeys on my lg BGE.
I cook them indirect at 400 dome temp, probably 375 at the grate level.
I do not add any wood chunks on poultry whatsoever.
Good luck on your cook.

What they said. I'd add one small chunk of apple wood for smoke.

Letting the skin air dry in the fridge while the chicken rests after brining really helps with the skin. You'll never get true "crispy" skin, but you can get somewhere satisfactory. I find vinegar and oil based things put on as a marinade before cooking also help with the skin. Also, higher heat is chickens friend. It will absorb smoke like a sponge, so don't be afraid to cook them at temps around 350 with smoke.:thumb:

hmm...seems like i may have oversmoked mine last time....i'll try maybe one piece of wood this time....i'll also try kicking up the heat to about 375-400....will keep you guys posted....

any suggestions on rubs?....here's what i got....my wife bought me a couple but haven't really played with all of them yet....
John Henry's Pecan Rub
John Henry's Chicken Tickler
Plowboys "The Jerk"
Dizzy Pig "Jamaican Firewalk"
Dizzy Pig "Raging River"
Dizzy Pig "Raising the Steaks

ooops....also forgot I have Bad Byron's "Butt Rub"

I like to cob smoke chicken. It makes the chicken seem more robust while adding just a slight smoke taste. Give it a try sometime.

http://www.bbq-brethren.com/forum/sh...highlight=Cobb

@sound

I support the brine suggestions, and do not cook chicken without one.. even wings.
I do as bigabyte suggested and pat dry after the brine then air dry in the fridge for at least an hour before putting on the grill. The brine also helps me with a wonderful skin for presentations and for eating, and a juicer chicken by far. I do not flip my bird, which also helps with serving a wonderful looking skin.

SKIN
http://i676.photobucket.com/albums/v...ll057bbq-2.jpg

JUICY BREAST
http://i676.photobucket.com/albums/v...ll064bbq-1.jpg