Spatchcock chicken on WSM ??

boatnut

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• Sep 24, 2010

• #1

I"m brining a free range chicken as I type. Planning on spatchcocking then smoking on WSM at around 300 sans water pan. Any idea on time?? I'm thinking 1-1.5 hrs??

 

Cliff H.

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• Sep 24, 2010

• #2

Should take about two hours depending on the size Give or take 30 min.

 

NorthwestBBQ

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• Sep 24, 2010

• #3

High heat, about 350F, no water in the pan. Took about an hour to reach 165F in the breasts.

 

boatnut

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• Sep 24, 2010

• #4

thanks guys..hope mine turns out as good looking as yours!

Question- should i still foil and leave pan in smoker? or let fat drip on coals??

 

High Q

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• Sep 24, 2010

• #5

I typically take the pan out to save me the clean up. You can see NWBBQ's pan in the picture wrapped in foil. You'll be fine either way.