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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-16-2008, 07:38 AM   #1
LMAJ
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Default Spatchcock chicken....

Direct or indirect?
Skin up or skin down?

It's my first time... what say you?
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Unread 08-16-2008, 07:41 AM   #2
Larry Wolfe
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I do mine indirect skin up on a raised grate to keep it from over browning. I cook them in the 375º-400º range until the breast hits 162º and the thighs around 175º .

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Unread 08-16-2008, 07:41 AM   #3
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Skin up for me.

I've done both direct and indirect. I like it better direct on my uds, but it comes out pretty good indirect in the bandara, although when I do it indirect I finish it on the kettle with a little direct heat, for crispier skin.
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Unread 08-16-2008, 07:53 AM   #4
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I use my uds to smoke themmost of the time. 275-325 range. Skin up for 1/2 of the cook and then flip to skin down for the rest of the cook. There is some magic that happens after the flip.

Juices collect on the meat side and help keep the breast meat tender. The skin side gets ugly but I figure that is par for an Ugly Drum.
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Unread 08-16-2008, 07:59 AM   #5
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I follow the recipe on nakedwhiz.com

I think it's important to air dry the skin so that it crisps up nicely. I also find that marinating/brining helps with the moisture retention.

Just like Larry Wolfe shows....Skin up & over direct heat. I get my smoker up to about 350° and cook for about 75 minutes on the top rack.
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Unread 08-16-2008, 08:04 AM   #6
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Quote:
Originally Posted by Larry Wolfe View Post
I do mine indirect skin up on a raised grate to keep it from over browning. I cook them in the 375º-400º range until the breast hits 162º and the thighs around 175º .
That's a very nice looking bird, Larry!
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Unread 08-16-2008, 08:12 AM   #7
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We marinate for at least a couple of hours with an Italian dressing based marinade. Cook skin up and indirect over a pan of beer with the coals to either side. We will be making this tonight!
Attached Images
File Type: jpg old smoker 27.jpg (54.2 KB, 257 views)
File Type: jpg old smoker 32.jpg (61.6 KB, 260 views)
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Unread 08-16-2008, 08:33 AM   #8
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If on the egg, try high in the dome, 400 degrees, starting skin side down until brown, then flip over and let it go. Depending on how the bird progresses, go indirect if needed or flip back skin side down to finish crisping skin. about hour to hour ten cook.

try grade A birds, better skin. bird in pic not grade A, busted skin. you can get your fingers under the skin on each breast half and work the rub down into the dark meat. I use a lot of salt and rub under the skin for flavor. t
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Unread 08-16-2008, 10:08 AM   #9
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Quote:
Originally Posted by Cliff H. View Post
I use my uds to smoke themmost of the time. 275-325 range. Skin up for 1/2 of the cook and then flip to skin down for the rest of the cook...
in the drum that's the ticket
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Unread 08-16-2008, 10:25 AM   #10
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Direct on a raised grid on a med. bge

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Unread 08-16-2008, 12:26 PM   #11
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skin up un my klose @ 275-310
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Unread 08-16-2008, 12:48 PM   #12
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Quote:
Originally Posted by Larry Wolfe View Post
I do mine indirect skin up on a raised grate to keep it from over browning. I cook them in the 375º-400º range until the breast hits 162º and the thighs around 175º .
This is the way I do mine as well, great flavor and always moist. Since I live in Texas and it's such a high temp I use mesquite for the smoke.
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Unread 08-16-2008, 12:52 PM   #13
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Guesss I'm going to have to do one tommorrow.Usually do beer can chickens but what the heck.Those pics look good guys.
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Unread 08-16-2008, 12:54 PM   #14
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I agree with the bones down over medium to start, then place on another area for indirect cooking to finish, still bones down. At that point on a charcoal cooker you'll also get some great flavoring. On a traditional gas cooker, you may want to place the entire bird in a tray to retain the juices that will escape. Some of these can be strained and used for sauce!

If you brined it first, less drying will occur.

This is also a great candidate for using bricks on the chicken. I did a spatchcocked chicken under bricks LINK

Happy Grilling!
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Unread 08-16-2008, 01:21 PM   #15
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Thanks for the info and the pics guys!
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