Originally Posted by Jaman
a couple of spatchcocking related questions...
will spatchcocking a bird before brining impact/shorten brine time at all?
and for a 17# spatchcocked bird, cook temp = 300, I am guesstimating 2.5 hours. Does this sound about right?
I've always burned first then spatched for both chickens and turkeys.
I wouldn't think spatchcocking first would affect the brine time though, but I've not done it.
I'd guess closer to 4 hours at 300, but google cooking times to double check.
I know spatchcocking will help with more even cooking, but does it really shorten cook time that much?