Spatchcock chicken tomorrow-looking for advice today

insurroundsound · 07-02-2011, 05:29 PM

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?

Meat Burner · 07-02-2011, 05:33 PM

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.

bbqbull · 07-02-2011, 05:37 PM

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.

K-Barbecue · 07-02-2011, 05:41 PM

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

bigabyte · 07-02-2011, 07:01 PM

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.

insurroundsound · 07-02-2011, 07:06 PM

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

insurroundsound · 07-02-2011, 07:07 PM

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

HeSmellsLikeSmoke · 07-02-2011, 07:10 PM

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

Smiter Q · 07-02-2011, 09:51 PM

@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

JUICY BREAST

07-02-2011, 05:29 PM	#1
insurroundsound Knows what a fatty is. Join Date: 03-14-11 Location: Lafayette, LA	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? __________________ [FONT="Arial Black"][SIZE="1"][/SIZE][COLOR="DarkGreen"]Large BGE - hatched 2011 [favored kid in the family] :hail:[/COLOR] [COLOR="DarkGreen"]PK360 - acquired in 2020 [my only bright light in "The Year of Chaos"] :clap: [COLOR="DarkGreen"]BBQ Galore Gas Pit [red-headed stepchild of the family] :tumbleweed:[/COLOR][/COLOR] [COLOR="DimGray"]O.G. Rock's Stoker (White); Thermapens/BlueDots; Ceramic Grill Store Adj. BGE Rig & Spider...blah, blah, blah[/COLOR][/FONT]

07-02-2011, 05:33 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

07-02-2011, 05:37 PM	#3
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	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. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

07-02-2011, 05:41 PM	#4
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	What they said. I'd add one small chunk of apple wood for smoke. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

07-02-2011, 07:01 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-02-2011, 07:06 PM	#6
insurroundsound Knows what a fatty is. Join Date: 03-14-11 Location: Lafayette, LA	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

07-02-2011, 07:07 PM	#7
insurroundsound Knows what a fatty is. Join Date: 03-14-11 Location: Lafayette, LA	ooops....also forgot I have Bad Byron's "Butt Rub"

07-02-2011, 07:10 PM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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 __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-02-2011, 09:51 PM	#9
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	@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 JUICY BREAST __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 07-03-2011 at 12:14 AM..

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