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Unread 10-14-2012, 07:18 AM   #5
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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Question

Ok, no injections and no experiments on this first try.

I just spatchcocked my first three chicken, which was easy after watching the TVWB video, and I decided on cutting them in halves, so that I can place them all on the upper grate of my WSM:



They will be sitting in the fridge for another two hours, then the plan is to rub with olive oil and apply the mentioned spices.

Timing if of the essence here now, I still don't know how long they will need to cook to reach IT 165F in the breast, and how to let them rest till dinner without the skin un-crisping again.

Let's say I start at 4 p.m. and they are ready at 6 p.m., they need to rest for about 1 to 2 hours till my wife is back home for dinner.

Place them in oven at 200F, which worked well with my last few briskets?

Should I foil each half tight or loose before placing in oven, or can they rest there without foiling?

I really don't want to destroy a crisp skin, so hopefully someone will read this and reply within the next few hours.
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