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Old 06-02-2020, 11:54 PM   #12
Little Pig Barbeque
On the road to being a farker
 
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Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Quote:
Originally Posted by MattGoose View Post
Any guidance on time and temp?

I did my first spatchcocked chicken last night and it was pretty darn bad. It was far from the best setup - had a small (5lb?) Purdue roaster that was about to kick over so I cut and up and threw it on.



Ran it at 375, but had the internal temp probe in a bad spot, so I think I overcooked the heck out of it.



Whole chickens are like 20/lb plus 20 - but these are a lot, lot faster. Any starting guidelines?
I usually cook 5-7lb birds at around 300-325 degrees. For that size and temp, it usually takes around 1.5 to 2 hours.

Probe placement is key. Make sure it is in the middle of the thickest part of the breast. Pull it off at 165 and you should be golden.

Don't be afraid to try it again. I can assure you, we have all ruined plenty of food trying something new. You'll get it!

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